Peach Biscuit Shortcakes

 Peach Biscuit Shortcakes (Makes 8 servings) 

Ingredients

5 cups sliced peeled fresh peaches 

1 cup plus 2 tablespoons granulated sugar, divided

1 tablespoon of orange zest

1/4 cup fresh orange juice 

1/2 teaspoon ground cinnamon, divided

1/2 teaspoon vanilla extract, divided

1 (16.3 ounce) can buttermilk biscuits 

2 cups cold heavy whipping cream 

1/2 cup confectioner's sugar

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a large saucepan, bring peaches, 1 cup of sugar, orange zest, and juice, and 1/4 teaspoon of cinnamon to a boil over medium-low heat, stirring occasionally; cook, stir occasionally, until mixture becomes thick and syrupy, about 15 minutes. Remove from heat, and stir in 1/4 teaspoon of vanilla. 

In a small bowl, stir together remaining 2 tablespoons granulated sugar and the remaining 1/4teaspoon of cinnamon. Lightly press the tops of unbaked biscuits into cinnamon sugar. Place biscuits, sugar side  up on prepared pan. 

Bake until golden brown, 8 to 10 minutes. Let cool for 10 minutes. 

In a large bowl, beat cream and remaining 1/4 teaspoon vanilla with a mixer at high speed until foamy. Gradually add confectioners' sugar, beating at low speed. Increase mixer speed high, and beat until soft peaks form. 

Halve biscuits; layer biscuits halves and peach sauce as desired. Serve immediately with whipped cream.  

I did only half the recipe and use frozen whipped cream instead of making it. It is found in Paula Deen's magazine May/June 2020 page 41. (Makes 8 servings)