Red Cherry Rolls

2 (16.5 ounce) cans Bing cherries, drained and liquid reserved
1 cup granulated sugar
1 tablespoon flour or tapioca
1 tablespoon butter
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter or shortening
1/2 cup milk

Add enough water to the reserved cherry liquid to make 2 cups juice. In a saucepan mix together cherry juice-water combination, sugar, the 1 tablespoon flour or tapioca and the 1 tablespoon butter. Cook for about 1 minute, then let stand.

Mix the 1 1/2 cups flour, baking powder, salt, the 2 tablespoons butter or shortening and milk as though you are making biscuits. Roll out to approximately 1/4-inch thick. Spread the 2 cans of drained cherries evenly on the dough, then roll up the dough. Using a sharp knife, cut into 1 1/2-inch slices. Place slices in a greased baking dish and then pour the cherry juice sauce over the top. Bake uncovered at 425 degrees F for 30 minutes. Let cool before serving.