3 pkg. Del Monte dried peaches
2 cans (10 count) buttermilk biscuits
1 c. water
1/2 sugar
flour
oil

Cook dried peaches in covered pan on low heat, using one cup of water until they are tender when cut with fork. Remove from heat and drain. Mash with fork and add sugar. Set aside to cool. Roll biscuits into circles (5-inch diameter), using flour on cutting board. Place peaches on one half of biscuit. Fold the other half over and use fork to seal the two curved edges together. Fry on low heat in thin coat of oil until golden brown on one side. Turn and cook on the other side, adding oil as needed.