Grilled Peach Shortcakes

FOR THE PEACHES:

Drizzle peaches with balsamic vinegar and sprinkle with brown sugar; let sit for 30 minutes.

In the meantime, preheat the grill to medium heat. Brush grill with a bit of oil.

Place peach-slices on the grill. Grill for 5 minutes then turn over and grill for another minute or two, or until soft. Remove from the grill and let them cool to room temperature.

FOR THE BISCUITS:

Preheat oven to 425F.

Prepare the biscuits by combining all the ingredients in a large bowl. Mix until a soft dough forms. Drop 10 spoonfuls onto an ungreased cookie sheet.

Bake for 12 minutes. Remove from oven and let cool.

FOR THE WHIPPED CREAM:

Meanwhile prepare the whipped cream by combining together the heavy whipping cream, vanilla, and sugar.

Cover and chill in the refrigerator for 30 minutes. When chilled, beat the mixture until stiff peaks form.

Assemble the shortcakes by cutting the biscuits in half. Place 3 to 4 slices of grilled peaches on the bottom half of the biscuit, top with a spoonful of whipped cream, and cover with the top half of the biscuit. Serve immediately or put the cakes in the refrigerator until ready to use.

*If refrigerated, let cakes sit at room temperature for 20 minutes before serving.