Peach Cobbler was a dish my Grandmother would make whenever the fruit was in season.  Ethel Eynard.  Jefferson City, MO 1975.

1 jar (16 oz. pint size) sliced peaches in unsweetened fruit juice or 1 can of store bought peaches
2 tsp. tapioca
Cinnamon to taste
1 C. biscuit mix
1/3 C. milk

Preheat oven to 350 degrees. Combine peaches and juice, tapioca, and cinnamon in a 9 inch pie plate. On a small bowl, stir together the biscuit mix and milk. Top fruit with 6 equal-sized mounds of biscuit dough. Bake 25-30 minutes. Serve warm with fruit dished on top of biscuit. Garnish with a dollop of whipped cream if desired.

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