3/4 c. sugar
1 tbsp. tapioca
1 tbsp. butter
1 c. flour
2 tbsp. baking powder
1/4 c. butter
4 c. sliced fresh peaches
1 tbsp. lemon juice
1 slightly beaten egg
1/4 c. milk
1/2 c. brown sugar
4 tsp. cornstarch
1/4 tsp. nutmeg
1/2 c. water
1/4 tsp. salt

In a medium saucepan combine the brown sugar, cornstarch and nutmeg. Add the water. Cook and stir until thickened and bubbly. Add the peaches, lemon juice, tapioca and 1 tbsp. butter; heat through.

In another bowl, stir together the flour, sugar, baking powder, salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. Combine the beaten egg and milk all at once to dry ingredients, stirring just to moisten. Turn hot fruit filling into an 8 x 1 1/2 inch baking dish. Immediately spoon on biscuit topping in 8 rounds. Bake in a 400 degree oven 20 minutes.