1/2 c. sugar
1 1/4 c. sifted all-purpose flour
1 #2 can or 4 c. fresh sour red cherries
1/4 tsp. salt
1 tsp. baking powder
3 tbsp. shortening
1/3 c. milk

Blend sugar and 1/4 cup of the flour together, add juice from canned cherries and cook over direct heat, stirring constantly until thickened. Add cherries and turn into a baking dish. If fresh cherries are used, increase sugar to 1 cup. Pit cherries, put in baking dish and sprinkle with a mixture of the sugar and 1/4 cup of the flour. Sift remaining flour 3 times with salt and baking powder. Cut in shortening. Add milk all at once and stir until dough stiffens slightly, then turn out on floured board and knead 3-4 times.

Roll 1/4 inch thick and cut in 1/4 inch strips. Arrange strips lettuce fashion over cherries. Bake in a moderately hot oven (425 degrees) for 15-20 minutes or until crust is nicely browned. Canned cherries will now be done. Continue baking the fresh cherry cobbler 10-15 minutes longer, reducing the heat to moderately slow (325 degree) oven. Serve warm. Serves 5.

Variation: Plain pastry instead of the biscuit dough may be used to cover the cobbler.