9 med. size ripe peaches (3 lbs.) (nectarines can be used instead)
2 tbsp. lemon juice
1/4 c. granulated sugar

BISCUIT DOUGH:

1 1/3 c. all-purpose flour
3 tbsp. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. cold butter, cut in small pieces
2/3 c. buttermilk or plain low-fat yogurt
2 tsp. granulated sugar mixed with 1/8 tsp. ground nutmeg

Heat oven to 400 degrees. Have ready a 2 inch deep 2 quart baking dish or deep 10 inch pie plate. Peel peaches: Immerse in boiling water 1 minute. Remove with slotted spoon. Cool under running cold water, thens lift off skins (A). Slice whole peaches in wedges directly into the baking dish. (B) Toss with lemon juice and sugar. Cover with foil. Bake 15 minutes or until peaches are hot and juices bubble.

Meanwhile make Biscuit Dough: Mix flour, sugar, baking powder and baking soda in a large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Pour buttermilk over top. Toss with a fork until mixture clumps together. Drop heaping tablespoonsful on peaches. (C). Sprinkle with the nutmeg-sugar mixture. Bake 30 minutes or until biscuits are golden brown. Let stand until warm. Makes 8 servings.