Heat oven to 400 degrees. Blend 1/2 C sugar and 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. Measure flour, 1 tablespoon sugar, the baking powder and salt into bowl. Add shortening, and milk. Cut through shortening 6 times
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 (or ice cream).