Place flour, baking powder and salt in a bowl.

Cut in crisco with pastry cutter or fork.

Add enough milk to make dough, do not mix too much.

Let biscuit dough sit for 1 hour.

Meanwhile take dried peaches and put in sauce pan with enough water to cover and cook until soft.

Add 1 1/2 cups of sugar and cook 15 minuts more.

Remove from stove and mash with potato masher; set aside.

Preheat electric skillet to 300 degrees.

Take biscuit dough and pull enough off for one pie, roll it out thin on floured board. Take a saucer, place on rolled out dough and trim around it with a sharp knife.

Place two big spoons of peaches on one side of dough and lap the other side over in half moon shape. Seal the edges with a fork.

Fry pies in skillet until brown, then turn and brown other side.

Drain on paper towels.

These pies can be eaten warm or stored in a container and eaten the next day room temperature they are awesome either way.