2 lb. peaches (about 4 lg.)
1/2 c. sugar
1/3 c. peach nectar
1/4 tsp. cinnamon
1 1/4 c. heavy cream
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
5 tbsp. chilled butter

Peel and slice peaches. Toss with 1/4 cup sugar, the nectar and cinnamon. Whip 3/4 cup cream with 2 tablespoons sugar. Heat oven to 450 degrees.

In a bowl, combine flour, the remaining 2 tablespoons sugar, the baking powder and salt. Cut in butter. Stir in enough of the remaining cream (1/3 to 1/2 cup) to form a soft dough. Knead briefly, about 10 times.

On lightly floured surface, pat or roll out dough 1/2 to 3/4 inch thick. Using a 2 1/2 or 3 inch cookie cutter, stamp out 4 biscuits. Place biscuits slightly apart on an ungreased baking sheet and bake until lightly browned, 10-15 minutes. Let cool on rack. Split biscuits and put bottom half of each on a dessert plate. Top with peaches, the second half of the biscuits and whipped cream. 4 servings.