2 (16.5 ounce) cans Bing cherries, drained and liquid reserved
1 cup granulated
1 tablespoon flour or tapioca
1 tablespoon butter
1 1/2 cups all-purpose
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter
1/2 cup milk
Add enough water to the reserved cherry liquid to make 2 cups juice.
In a saucepan
mix together cherry juice-water combination, sugar, the 1 tablespoon flour or tapioca
and the 1 tablespoon butter. Cook for about 1 minute, then let stand.
Mix the 1 1/2 cups flour, baking powder, salt, the 2 tablespoons butter or shortening
and milk as though you are making biscuits. Roll out to approximately 1/4-inch thick.
Spread the 2 cans of drained cherries evenly on the dough, then roll up the dough.
Using a sharp knife, cut into 1 1/2-inch slices.
Place slices in a greased baking
dish and then pour the cherry juice sauce over the top.