Preheat oven to 400 degrees F (205 degrees C).
In a 10 inch cast iron skillet, heat Butter (2 tablespoon) over medium heat. Add the Peach (8), Granulated Sugar (2/3 cup), Lemon Juice (1/2 teaspoon), Vanilla Extract (1/2 teaspoon), Ground Ginger (1 pinch), and Salt (1 pinch). Stir and cook the peaches until bubbly, about 5 minutes.
Reserve 3 tablespoons of the juice from the skillet and set aside.
Stir the Corn Starch (1/2 teaspoon) in a small bowl with a spoon of water. When blended, stir into the peach mixture well. Reduce heat to low and cook and stir for another 5 minutes.
In a large bowl, stir together the All-Purpose Flour (1 cup), Baking Powder (2 teaspoon), Baking Soda (1/4 teaspoon), and Brown Sugar (1 tablespoon).
Using a fork or pastry cutter, cut the Butter (2 tablespoon) into the flour mixture until the mixture has a crumbly texture. Work quickly so the butter does not get soft.
Stir in the Buttermilk (3/4 cup) until the dough forms. Spoon over the peaches in the skillet.
Bake in the oven for 20 minutes. Remove from the oven and brush the biscuit topping with the reserved peach juice and sprinkle with Granulated Sugar (1 tablespoon). Return to the oven and bake for another 15-20 minutes until the biscuits are cooked through.
Serve warm with whipped cream of ice cream.