Preheat the oven to 425 degrees.

Peel and pit the peaches: Score the pointed tip of the peaches with an X using a sharp paring knife. Bring a pot of water to a low boil over medium heat. Submerge the peaches in the water for about one minute (the less ripe, the more time you will need to boil them). Remove the peaches and dunk them in an ice bath until completely cool. Gently peel the peaches by pulling at the skin by the scored X or rubbing it off gently with your thumb. If the skin does not come off easily, repeat the boiling and cooling steps again. Using a sharp knife, slice the peaches in halves and gently remove the pits. Slice the peaches lengthwise to get 6 to 7 slices per half. Set aside the slices in a large bowl.

Whisk together the sugar, orange juice, and cornstarch in a small saucepan. Bring to a boil over medium heat and cook for one minute. Pour the mixture over the peaches and stir to coat the peaches. Transfer peaches to a 9-inch oven-proof sauté pan or 9-inch pie pan. Squeeze the juice of the lemon evenly over the peaches.

Make the topping: In a mixer fitted with the paddle attachment, mix all the ingredients on medium speed until a smooth dough forms. On a floured surface, pat the dough into an 8-inch circle. Cut into 8 wedges. Press a clean seashell firmly into the dough to transfer the design. Place the wedges over the peaches.

Bake for 25 to 28 minutes or until the biscuits feel firm when pressed. Remove from oven and let cool at room temperature. Serve this cobbler with lemon sorbet or vanilla ice cream.