1/4 c. water
1 tbsp. quick cooking tapioca
6 c. sliced fresh peaches
3/4 c. sugar
1 1/4 c. all-purpose flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
Dash salt
1 beaten egg
1/2 c. buttermilk
1/2 c. butter, melted
Fresh peach slices (optional)
Light cream (optional)

In saucepan stir together the water and tapioca; let stand 5 minutes, stirring occasionally. Add peaches and 3/4 cup sugar. Cook and stir until thickened and bubbly. Set aside; keep hot. Stir together the flour, 3 tablespoons sugar, baking powder, baking soda and salt.

Combine the egg, buttermilk and butter; and add all at once to dry ingredients, stirring just until moistened. Transfer hot fruit mixture to shallow 2 quart casserole. Immediately spoon on biscuit topper to cover fruit. Bake at 400 degrees about 25 minutes or until done, garnish with peaches. Serve warm with cream. 6-8 servings.