Peach Melba Shortcake | Blue Jean Chef - Meredith Laurence

Ingredients

• Shortcake Biscuits:
• 2⅓ cups self-rising flour
• 8 teaspoons sugar ((2 tablespoons + 2 teaspoons))
• ½ cup butter, ( cold)
• 1⅓ cups buttermilk
• 1 cup all-purpose flour ((for shaping))
• 4 cups fresh raspberries, (divided)
• ⅓ cup sugar
• juice from ½ lemon
• 4 cups thinly sliced peeled fresh ripe peaches or frozen peaches (thawed)
• ½ teaspoon ground cinnamon
• Whipped Cream Topping:
• 2 cups heavy cream
• ¼ cup sugar