Peaches 'n Cream Shortcake

Ingredients

• 1 cup all-purpose flour
• 5.5 teaspoons white sugar , divided
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt
• 2 tablespoons cold butter , cubed
• 0.5 cups milk
• 1 tablespoon milk
• 0.25 teaspoons ground cinnamon

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside

2. 2

   Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.

3. 3

   Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.

4. 4

   Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.

5. 5

   Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.

6. 6

   Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.

7. 7

   Whip heavy cream in a bowl until stiff peaks form.

8. 8

   Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.