Watch and listen to this recipe from Paula Deen.
View the full recipe here.

1. Combine
Preheat oven to 400 degrees F. Combine biscuit mix, sugar, melted butter, and almond flavoring. Add milk and stir until just moistened, leaving lumps.

2. Scoop
With an ice cream scoop, place a scoop of batter into greased muffin tins, filling each ¾ of the way full. Bake in oven for 15 to 20 minutes. Remove and allow to cool, at least 5 minutes.

3. Toss
Toss peeled, sliced peaches with sugar and fruit preservative.

4. Whip
Whip the heavy cream and sugar at low speed for 30 seconds to incorporate. Then turn to high speed and whip until peaks form.

5. Assemble
Once the shortcakes have cooled, cut each of them in half. On bottom half, place a scoop of vanilla ice cream and a spoonful of peaches in syrup. Cover with the top half of shortbread. Place another scoop of peaches and syrup on the top half of shortbread.

6. Garnish
Garnish with a dollop of whipped cream and a mint sprig.