Heat oven to 400°F.

Blend ½ cup sugar and the cornstarch in medium saucepan.

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.

Keep fruit mixture hot in oven while preparing biscuit topping.

Measure flour, 1 tbsp sugar, the baking powder and salt into bowl.

Add shortening and milk.

Cut through shortening 6 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.