In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda. Mix in cold butter cubes until mixture resembles coarse crumbs. Stir in milk just until blended.

Transfer to a floured surface and knead 10-12 times. Pat into a 12 inch square and brush with melted butter.

In another bowl, combine the walnuts, cinnamon and remaining brown sugar. Sprinkle this mixture over dough to within ½ inch of the edge. Roll up jelly roll style. Seal edges and set aside.

Combine brown sugar, cornstarch and grated lemon peel in a large sauce pan. Gradually stir in water until blended. Add peaches and bring to a boil. Cook and stir for 2 minutes or until thickened. Transfer to a greased 9×13 inch baking dish.

Cut biscuit dough into 12 1 inch slices. Arrange cinnamon biscuits over filling. Bake uncovered at 400°F for 20-25 minutes or until golden brown.