6 c. sliced peeled peaches (about 3 lbs.)
2 tbsp. lemon juice
2/3 c. sugar
1 tbsp. quick-cooking tapioca
1/2 tsp. cinnamon
1 1/4 c. sifted flour
3 tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
6 tbsp. butter
1/3 c. dairy sour cream

Preheat oven to 400 degrees. Toss peach slices with lemon juice in 2-quart shallow baking dish. Mix 2/3 cup sugar, tapioca and cinnamon in small bowl. Toss with peach slices. Let stand 15 minutes. Cover dish with aluminum foil. Bake at 400 degrees for 20 minutes.

Meanwhile, combine flour, 3 tablespoons sugar, baking powder and salt. Stir to mix well. Cut in the butter with a pastry blender until mixture resembles coarse corn meal. Add sour cream; stir with a fork until mixture comes together. Shape dough into a ball.

Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a biscuit cutter into 2-inch rounds. Place on top of fruit mixture and bake another 20 minutes. Serve warm.