Breakfast Fruit Topped Biscuit

[Guest guest]

Breakfast Fruit Topped Biscuit

 

1 cup water

6 tablespoon butter

1 and 1/2 cup Bisquick

6 eggs

 

Bring water and butter to a boil and add baking mix. Stir vigorously

over low heat about 1 minute or until batter forms a firm ball.

 

Remove from heat and add beaten egg mixture a little at a time while

beating into a batter. Spread batter into a 9 x 13 inch vegetable

sprayed baking pan.

Bake for 25 minutes at 350-F until puffed high, golden brown, and

toothpick dry. Serve warm, topped with:

 

Topping

1 can pie filling (peach or your choice)

1/2 cup sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

1/3 cup chopped pecans or golden raisins (optional)

 

Heating everything in a saucepan, keep stirring and bring to a low boil,

quickly remove from heat. Let cool a little, stir and pour over biscuit

cake.

Spoon out warm portions

 

Serves 6-8