Instructions: Preheat the oven to 400F.
Combine the cherries, the first measure of sugar, the tapioca and the water in a saucepan.

Let stand for 5 minutes, stirring occasionally. Cook, stirring steadily, until slightly thickened and bubbly. Add the first measure of butter.

Set aside, keeping the filling warm.

Stir the flour, the second measure of sugar, the baking powder and the salt together.

Use a pastry blender to cut in the second measure of butter until the mixture resembles coarse crumbs.

Combine the egg(s) and milk.

Add to the dry ingredients all at once.

Stir just to moisten.

Turn the hot fruit filling into a (8"x1 1/2") round baking dish or (1 1/2 quart casserole.

Spoon the biscuit topping over, forming mounds, one for each serving. Bake about 20 minutes.

Serve warm with light cream alongside.

Yields 6 Servings

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