1/2 cup butter
2 cups self-rising flour
3/4 cup buttermilk
4 tablespoons sugar, divided
Vegetable cooking spray
3 cups sliced Georgia peaches
1-1/2 cups fresh whipped cream

In medium bowl, cut butter into flour with pastry blender until mixture resembles coarse meal. Add buttermilk and 1 tablespoon sugar until all dry ingredients are moistened. Turn dough out onto lightly floured surface and knead 3 or 4 times.

Preheat oven to 425 degrees. Roll dough into 3/4-inch thickness; cut with a 2-inch biscuit cutter. Place pieces close together on a lightly greased baking sheet sprayed with cooking spray. Bake for 13-15 minutes. While shortcake is baking, place sliced peaches in medium bowl and stir in remaining 3 tablespoons sugar. To serve, split shortcake in half and place peaches on the bottom half. Place the other half on top and spoon on 2 tablespoons whipped cream.

Makes 12 servings.

For more information including recipes from the Georgia Peach Commission, visit www.georgiapeaches.org.