1/2 c. all-purpose flour
1 tbsp. sugar
3/4 tsp. baking powder
3 tbsp. butter
3/4 c. sugar
1 tbsp. cornstarch
4 c. fresh or frozen unsweetened pitted tart red cherries
1 egg
1 tbsp. milk

For biscuit topping: In a medium mixing bowl stir together flour, the 1 tablespoon sugar, baking powder and 1/8 teaspoon salt. Using a pastry blender, cut in 2 tablespoons of the butter until the mixture resembles coarse crumbs. Make a well in the center, then set the dry mixture aside.

For filling: In a medium saucepan combine 3/4 cup sugar and cornstarch. Add cherries and 1/3 cup water. Cook and stir until slightly thickened and bubbly. Stir in remaining butter. Reduce heat and keep hot.

In a small bowl use a fork to beat together egg and milk. Add egg mixture all at once to dry topping mixture. Using the fork, stir until moistened. Transfer hot filling to an ungreased 8 x 1 1/2 inch round baking dish. Immediately spoon topping into 4 mounds on top of filling. Bake in a 400 degree oven for 20-25 minutes or until cobbler is done. Serve warm. Serves 4.