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.