frozen raspberries, thawed
sweetened sliced peaches
In saucepan, mix cornstarch with a little of the raspberry syrup.
Add remaining syrup and raspberries, the peaches and salt.
Cook over medium heat, stirring constantly, until thick and clear.
Turn into 1 1/2 quart casserole or 10 x 6 x 1 1/2 inch baking dish.
DROP BISCUITS: With fork combine biscuit mix, sugar, milk and butter, stirring well.
Drop batter from tablespoon onto hot fruit making 5 or 6 biscuits.
Sprinkle biscuits with sugar.
Bake in 400 degree oven for 20 minutes or until biscuits are done.