1. Preheat oven to 375°F/190°C.

For the filling:

1. Peel, core and cut pears in chunks.
2. Put on an 8x11-inch ceramic or glass dish, drizzle with lemon juice and sprinkle with sugar and cinnamon.
3. Mix water with cornstarch until well dissolved and pour over the spiced pears.
4. Mix lightly and reserve.

For topping:

1. In a bowl, mix flour, sugar, baking powder and salt.
2. Add milk and butter and mix lightly until moistened. Don’t overmix.
3. Drop this topping over the pear filling in mounds.
4. Spread each mound a little with the back of a spoon or spatula, but don’t cover all the pears. 
5. Bake for about 25 minutes, until golden and fully baked inside. Check the biscuits by slightly lifting the dough and checking if it still has unbaked parts. It might be dry and browned on the outside but still wet inside. Tent with foil if necessary (to avoid browning too much) and continue baking. 
6. Turn the oven down to 325°F/165°C and bake another 15 minutes, or until very golden and the biscuit topping is dry and done.
7. Remove from the oven and let cool on a wire rack.
8. Serve warm with whipped cream or ice cream.
9. You can keep it refrigerated for 3 days, covered. Or frozen for 2 weeks, well wrapped.
10. Warm before eating.