INGREDIENTS

INSTRUCTIONS

           PEACH FILLING:
           BISCUIT TOPPING:
Place the prepared peaches in an 8-inch square baking pan and sprinkle
evenly with the sugar.  Drizzle on the lemon juice and dot with the
butter. Set aside.  TOPPING: Combine the flour, sugar salt and baking
powder in a large  bowl and stir together with a fork.  Cut the butter
into bits and  drop it into the bowl, then cut it into the flour
mixture until dough  resembles fine, even crumbs. Slowly add the milk,
stirring with a  fork. Gather the dough together and place it on a
lightly floured  surface. Knead 8 to 10 times, until it is fairly
smooth.  Roll or pat  the dough into a shape that will fit the baking
dish -- it should be  no more than 1/2 inch thick , so trim edges if
necessary.  Place the dough over the fruit in the pan, pressing it down
into the  fruit all around the edges.  Bake for 35 to 45 minutes, until
the  juices are bobbling, the biscuit crust is golden brown and the
peaches are tender when pierced through the crust with a knife.  Remove
from the oven and place on a wire rack.  Serve warm with heavy  cream.
Serves 6.  Posted by Stephen Ceideberg; Reposted by Shelley Rodgers
Nov. 12 1991.  Converted by MMCONV vers. 1.00

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Nutrition (calculated from recipe ingredients)
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Calories: 2469
Calories From Fat: 862
Total Fat: 98.2g
Cholesterol: 251.6mg
Sodium: 1616.6mg
Potassium: 2587mg
Carbohydrates: 393.2g
Fiber: 21.3g
Sugar: 280.5g
Protein: 27.8g