| | Directions | | Drain cherries; heat juice in a 2 quart pan. Mix sugar, corn starch and cinnamon. Stir in hot juice and cook, stirring constantly until clear and slightly thickened. Add cherries, lemon juice and red food coloring; heat to boiling. Combine biscuit mix and sugar; add milk, stirring just enough to moisten dry ingredients. Drop rounded tablespoonfuls of batter on boiling fruit sauce. Let bubble gently over low heat, uncovered, 10 minutes; cover and cook 10 minutes more. Serves 6 |
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| Ingredients | | - |  | 1 can pitted sour cherries (1 lb can) |
| - | | 3/4 cup sugar |
| - | | 1 tablespoon corn starch |
| - | | 1/4 teaspoon cinnamon |
| - | | 1 teaspoon lemon juice |
| - | | 1/8 teaspoon Red Food Coloring |
| - | | 1 cup biscuit mix |
| - | | 3 teaspoons sugar |
| - | | 1/3 cup milk |
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