1 cup water
6 tablespoon butter
1 and 1/2 cup Bisquick
6 eggs
Bring water and butter to a boil and add baking mix.
Stir vigorously over low heat about 1 minute or until batter forms a firm ball.
Remove from heat and add beaten egg mixture a little
at a time while beating into a batter. Spread batter into
a 9 x 13 inch vegetable sprayed baking pan.
Bake for 25 minutes at 350-F until puffed high, golden brown,
and toothpick dry. Serve warm, topped with:
Topping
1 can pie filling (peach or your choice)
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/3 cup chopped pecans or golden raisins (optional)
Heating everything in a saucepan, keep stirring and bring
to a low boil, quickly remove from heat. Let cool a little,
stir and pour over biscuit cake.
Spoon out warm portions
Serves 6-8
