Ingredients
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1 (21 ounce) can cherry pie filling
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1 (11 ounce) can mandarin orange sections, undrained
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2/3 cup all-purpose flour
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4 teaspoons granulated sugar
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1 teaspoon baking powder
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1/8 teaspoon salt
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3 tablespoons unsalted butter, cold
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2 tablespoons whole milk
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2 tablespoons granulated sugar
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1/4 teaspoon cinnamon
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1 egg, slightly beaten
Instructions
- Preheat oven to 400 degrees F.
- In medium saucepan, combine cherry pie filling & oranges, & bring to boil, then reduce heat to simmer & keep hot.
- Whisk together flour, sugar, baking powder & salt, then cut in butter until coarse.
- Whisk together the egg & milk, then add to flour mixture, stirring just to moisten.
- Pour hot filling into a 1.5 or 2 quart baking dish.
- Immediately spoon on the biscuit topping in 6 mounds.
- Combine the 2 tablespoons of sugar & cinnamon, & sprinkle over the biscuits.
- Bake 20 minutes, until browned.
- Serve warm.