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Preheat oven to 400 degrees. Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness. if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges and place in Longaberger 2 quart Covered Casserole Dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with lid. Bake 15 minutes, or until the peaches are hot and bubbly. Whisk together flour, 3 T sugar, baking powder and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 t sugar and nutmeg. Sprinkle over biscuits. Bke until biscuits are golden brown, about 30 minutes.
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