Peaches and Cream Shortcakes

2 (16 ounce) bags frozen peaches

½ cup firmly packed brown sugar

¼ cup heavy whipping cream

½ tsp ground cinnamon

½ tsp vanilla extract

1 recipe Brown Sugar Shortcake Biscuits (recipe follows)

1 recipe Sweetened Whipped Cream

Garnish: ¼ cup unsweetened coconut flakes, toasted

In a large saucepan, combine peaches, brown sugar, whipping cream, cinnamon and vanilla. Cook over medium low heat for approximately 10 minutes, or until peaches are tender.

Split biscuits and place bottom halves on 6 dessert plates. Spoon peach mixture over each half. Top with Sweetened Whipped Cream and top halves of biscuits. Garnish with toasted coconut, if desired.

Brown Sugar Shortcake Biscuits

1 ½ cups all purpose flour

¼ cup firmly packed light brown sugar

2 tsp baking powder

¼ tsp salt

4 ½ Tbsp chilled unsalted butter, cut into ¼ inch cubes

½ cup plus 2 Tbsp whipping cream, divided

½ tsp vanilla extract

1 Tbsp sugar

Preheat oven to 350. Line a baking sheet with parchment paper or a silicone pan liner; set aside

In a large bowl, combine flour, brown sugar, baking powder and salt. Using a pastry blender, cut in butter until mixture is crumbly. Add ½ cup whipping cream, stirring until dough is just combined.

Turn out onto a floured surface and roll to ½ inch thickness. Using a 3 inch round cutter, cut biscuits, re-rolling dough once, if necessary. Place 2 inches apart on prepared baking sheet. Brush tops with remaining 2 tbsp whipping cream and sprinkle with sugar.

Bake for approx. 20 mins. or until lightly browned.

Sweetened Whipped Cream

2 cups heavy whipping cream

4 Tbsp sugar

½ tsp vanilla extract

In a large bowl, beat cream at high speed with and elec. mixer until mixture begins to thicken. Gradually add sugar and vanilla, beating until soft peaks form. Refrigerate until serving time.