Step 1

Place a medium pie plate in the oven; preheat to 425°F.

Step 2

Peel and pit the peaches if using fresh produce, then cut into slices.

Step 3

In a large bowl, combine peach slices, ¼ c sugar, lemon juice, and potato starch in a large bowl and stir gently.

Step 4

Remove the preheated pie plate and spray it with cooking spray, then pour in the peach mixture.

Step 5

Cover with foil and return to oven. Bake until the peaches start to soften, usually about 15 minutes.

Step 6

Whisk together flour, 2 tsp sugar, baking powder, baking soda, and salt in a medium bowl. Using a pastry cutter, cut butter into the dry ingredients until crumbly.

Step 7

Stir in crystallized ginger.

Step 8

Make a well in the center and gradually pour in 6 tablespoons milk, stirring with a fork, until just combined and no streaks of flour remain.

Step 9

Remove pie plate from the oven.

Step 10

Take a large spoon and drop the dough into small blobs on top of the cooked peaches.

Step 11

Lightly brush the tops of the biscuit blobs with the remaining 2 teaspoons of milk and sprinkle with 1 tsp sugar.

Step 12

Return to oven and bake uncovered, until the biscuits are solid, about 15 minutes.

Step 13

Allow to cool for 15 minutes before serving.