Peach Shortcakes with Lavender Biscuits

In a small bowl, combine the peaches and 2 tablespoons of sugar. Cover and refrigerate.

Preheat the oven to 400 F.

In the bowl of an electric mixer, whisk together the flours, sugar, salt, baking powder and baking soda. Add the butter and mix on low speed until the butter is broken into pea sized pieces. Stir in the lavender.

In a small bowl, whisk together the egg, vanilla and buttermilk. Add the mixture into the dry ingredients and stir just until moistened. (If the mixture still seems too dry add an additional tablespoon of buttermilk.)

Turn the dough out onto a lightly floured surface. Knead lightly and then roll the dough into a circle about 3/4 of an inch thick. Using a 3-inch biscuit cutter or a small glass, cut out four circles and then ball up the dough and roll out again. Cut out two more biscuits and then repeat for the remaining two biscuits.

Place the biscuits close together on a sheet pan lined with parchment paper and bake approximately 12-15 minutes or until golden. Remove and let them cool on a wire rack for approximately 10-15 minutes.

While the biscuits bake, whip the cream and confectioners’ sugar in a medium bowl with an electric mixer until soft peaks form.

Cut the biscuits in half and spoon the fruit along with the juices over the bottom half. Add a heaping tablespoon of whipped cream and top with the other half of the biscuit. Serve immediately.