3 1/2 c. sliced peaches
3 tbsp. minute tapioca
1 c. sugar
1 c. water
1/4 tsp. almond extract

PINWHEEL MIXTURE:

1 c. biscuit mix
1 tbsp. sugar
1/3 c. light cream
2 tbsp. soft butter

PINWHEEL FILLING:

2 tbsp. soft butter
2 tbsp. sugar
1/4 tsp. cinnamon

Combine peach mixture ingredients and pour into greased 9 x 13 inch baking pan. In a small bowl, combine biscuit mix, 1 tablespoon sugar, cream, and 2 tablespoons soft butter. Stir with fork to make soft dough. Turn out onto floured board and knead ten times. Roll into 6 x 9 inch rectangle. Spread with 2 tablespoons soft butter; sprinkle with cinnamon and sugar. Roll as for jelly roll. Cut roll into ten slices. Layer pinwheel slices on top of peach mixture and bake in 425 degree preheated electric oven for 25 to 30 minutes. Serve warm or cold.

Note: To make this recipe with canned peaches, substitute 1 cup of peach syrup for 1 cup of water and 1 cup of sugar in peach mixture, then proceed as directed above.