Heat oven to 350ºF.
Place frozen biscuits on sheet pan lined with parchment paper. Allow to thaw at room temperature, approximately 30 minutes.
In a medium mixing bowl combine pears, sugar, cinnamon and cornstarch. Mix well.
On a floured board, pat each thawed biscuit in flour to lightly coat each side.
With a rolling pin, roll biscuit out to 6" diameter. Lay each rolled biscuit, evenly spaced, on a parchment lined sheet pan.
Using slotted spoon, place 1/2 cup of pear filling in the center of each biscuit.
With pastry brush, lightly brush warm water on outside edges of the biscuit dough, and fold dough over to create a pocket. With fork, gently press edges to seal.
Bake for 15-20 minutes in conventional oven, 10-12 minutes in a convection oven, or until golden brown.
