1 tsp. cinnamon
1/2 c. sugar
1 tbsp. cornstarch
4 c. fresh peaches, peeled and sliced
1 tsp. lemon juice
1 c. all purpose flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
1/2 c. milk

Heat oven to 400 degrees. Blend cinnamon, 1/2 cup sugar and cornstarch in large sauce pan. Stir in peaches and lemon juice. Cook stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole dish. Keep fruit mixture hot in oven while preparing biscuit topping. Measure flour, 1 tablespoon sugar, the baking powder and salt in bowl. Add shortening and milk. Cut through shortening 6 to 8 times; mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm and if desired, with cream. Serves 6.