1/2 c. butter
2 c. self-rising flour
3/4 c. buttermilk
1 tbsp. sugar
3 c. sliced Georgia peaches
3 tbsp. sugar
Fresh whipping cream

Cut butter into flour with pastry blender until mixture resembles coarse meal. Add buttermilk and sugar until all dry ingredients are moistened. Turn dough out onto lightly floured surface and knead 3 to 4 times. Roll dough to 3/4 inch thickness; cut with a 2 inch biscuit cutter. Place close together on a lightly greased baking sheet. Bake at 425 degrees for 13 to 15 minutes. While shortcake is baking, place sliced peaches in a bowl and stir in sugar. To serve: Split shortcake in half, and place peaches on bottom half. Place other half on top and spoon on whipping cream. Serves 12.

Calories: 269. Fiber: 1.17 gram. Fat: 19 grams. Cholesterol: 62 milligrams. Vitamin A: 217 RE. Vitamin C: 2.7 milligrams. Calcium: 96.2 milligrams. Sodium: 317 milligrams.