Instructions:

Yield: 1 recipe

16 oz Can sliced peaches in syrup
1 tbsp Lemon juice
2 tbsp Granulated sugar
2 tsp Cornstarch
1/8 tsp Ground cinnamon
1/4 cup Baking mix
2 tbsp Milk (to 3)
Frozen vanilla yogurt; opt

Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding water if necessary to make 2/3 cup; set syrup mixture aside. Turn peaches into 1 quart casserole and drizzle with lemon juice; set aside.

In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon until free of lumps; whisk in peach juice and bring to a boil over medium heat, stirring often. When syrup comes to a simmer and is slightly thickened, pour over peaches and set aside while you make drip biscuits.

In a small bowl, stir together baking mix and milk just to blend. Divide in half and spoon over peaches to make 2 drop biscuits. Bake 20 minutes, or until topping is browned and peaches are bubbling. Serve warm or cold with frozen vanilla yogurt if desired.