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Cut up peaches and nectarines and put them in a large pot with a little bit of water, lemon juice, a cup of brown sugar, and a pinch of salt. Cook on low heat.
In a bowl, mix together 2 cups of flour, 1 cup of cornmeal, ⅓ cup of sugar, 1 tablespoon of baking powder, and 1 teaspoon of salt. Cut in 1 cup of cold unsalted butter using your hands, a pastry cutter, or a food processor. Add enough milk to form a dough, being careful not to add too much.
Turn the dough onto a surface and form artificial layers. Bake the biscuits for 15-20 minutes.
Strain the cooked peaches and nectarines, and reduce the leftover liquid on high heat until it becomes a syrup.
Whip the heavy cream and add a little bit of honey to make honey whipped cream.
Assemble the shortcake by topping the biscuit with honey whipped cream, the stone fruit syrup, and the cooked peaches and nectarines.