INGREDIENTS:

Seven peeled, whole peaches

One and one-fourth cups enriched flour

Three teaspoons tartrate baking power

One-half teaspoon salt

Five tablespoons shortening

Five teaspoons milk to make soft dough

Three-fourths cup light brown sugar

Two tablespoons butter

Six tablespoons water

One-half teaspoon vanilla extract

Sprinkle of salt

Invert small glass custard cup in center of 9-inch round baking dish and place peaches around it. Make syrup with last five ingredients, and pour over peaches.

Make biscuit crust with top five ingredients, toss on board, and flatten to a circle approximately half inch thick. Lift carefully and place over peaches.

Bake at 400 degrees for 35 minutes. Remove from oven, and cool for 15 minutes. Place plate over dish and quickly invert.