This is my favorite peach cobbler recipe. It just wouldn't be a good summer without making this at least a couple of times. It is best served slightly warm with homemade vanilla ice cream on top. Fresh, locally grown, perfectly ripe peaches are preferred for this recipe, but you could use thawed frozen peaches or even drained canned fruit if you must.
Butter a 2 quart casserole dish; set dish on a rimmed baking sheet; set aside.
Add lemon juice to sliced peaches; stir gently.
In a small bowl, combine 1 cup sugar with a pinch of cinnamon and 2 tablespoons corn starch; mix well.
Pour sugar mixture over peaches; gently stir and combine well.
Pour peaches into prepared oven dish, scraping bowl well.
Dot top of peaches with the 2 tablespoons butter; set aside.
In a medium bowl, combine 1 cup biscuit mix, 2 tablespoons sugar and 1/4 cup plus 2 tablespoons milk; stir until almost no lumps remain (it should resemble a very thick pancake batter.)
Spoon batter over the peaces, covering as much as possible.
Bake at 400°F, on baking sheet, for 45 minutes (will bake for 1 hour total.)
Loosely cover with foil, rotate dish and return to oven. Bake for additional 15 minutes. Remove from oven, remove foil and allow to cool for at least one hour before serving. Serve with vanilla ice cream.