1 c. sugar
2 tbsp. cornstarch
1/2 tsp. cinnamon
1 c. water
2 tbsp. butter
5 c. sliced, pared fresh peaches

BISCUIT TOPPING:

1 1/2 c. biscuit mix
4 tbsp. sugar
2/3 c. light cream
2 tsp. grated lemon peel

Set oven at 450 degrees. Blend 1 cup sugar, cornstarch and cinnamon in 1 quart saucepan; add water. Bring to boil, stirring constantly. Remove from heat. Add butter and peaches, pour into shallow baking dish. Combine biscuit mix and 2 tablespoon sugar; blend in cream with a fork.

Drop dough in 6 mounds around edge of baking dish. Combine the 2 remaining tablespoons of sugar and lemon peel; sprinkle on dough. Bake 25 minutes or until peaches are tender and biscuit are golden brown. Serve plain or with whipped cream.