Cherry Skillet Cobbler
|Canned cherry pie filling||21 Ounce (1 Can)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Biscuit baking mix||1 Cup (16 tbs)|
|Shredded orange peel||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
Heat pie filling and orange juice in 8-inch skillet or large saucepan to boiling, stirring occasionally.
Stir baking mix, orange peel, sugar and milk to a soft dough.
Drop dough by 6 spoonfuls onto boiling cherry mixture.
Cook uncovered over low heat 10 minutes; cover and cook 10 minutes.