Preparation / Directions:
In a medium bowl blend together biscuit mis and sugar. Add 1/4 cup whipping cream and stir to moisten dry ingredients. Beat 15 strokes. Spoon dough into four mounds at least three inches apart on a lightly greased baking sheet. With the back of a spoon, flatten dough into 3 inch circles. Bake in a gas oven at 425 degrees F. for 12 to 15 minutes until golden brown. Let cool. Before serving combine 1/2 cup whipping cream, brown sugar, vanilla, cinnamon, ginger and salt and beat until stiff. To assemble, place a shortcake on each of two dessert plates. Top each with one third of the peaches. Add a spoonful of the spiced whipped creams to the top of each. Lightly press another shortcake on top of peaches and whipped cream and spoon remaining whipped cream over. Garnish with remaining peach slices.
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