Instructions: Preheat oven to 450 degrees.

In a large bowl, whisk together 3/4 cup of the sugar, the cornstarch, tapioca, 1/4 teaspoon of the ginger and the cinnamon. Add the plum slices and toss gently to coat. Lightly butter the inside rim of six 1 1/2-cup ovenproof ramekins or baking cups.

In a small bowl, combine the remaining 2 tablespoons sugar and 3/4 teaspoon ginger.

Pat the Biscuit Dough out into any shape. On a floured surface, roll out the dough 1/8-inch thick, lightly flouring the dough if necessary. Using a round cutter that is 1/2-inch larger than the ramekins, cut out 6 rounds. Cut small decorative shapes from the dough scraps for appliques if desired.

Stir the plums and spoon them and their juice evenly into the ramekins; they should be about three quarters full. Place a round of dough over each ramekin, tucking the excess inside the rim. Press the dough gently to adhere to the rim. Brush the top of the dough with the melted butter. If using, affix the appliques on the top and brush them with butter. Sprinkle the top of each pie with about 1 teaspoon of the ginger-sugar. Using the tip of a sharp knife, slice a few vents in the dough.

Place the ramekins on a baking sheet, making sure they dont touch one another. Bake for 20 minutes, then lower the temperature to 350 degrees and bake for 15 minutes longer, or until the tops are nicely browned and the filling is bubbling.

Transfer the ramekins to a rack to cool for 30 minutes. Serve warm with ice cream or whipped cream.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.