PEACH SHORTCAKE
(6 servings)

2 3/4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plus 2 1/2 tablespoon granulated sugar
1 stick unsalted butter, chilled and diced into small pieces
2/3 cup milk
1 large egg yolk, lightly beaten
1/2 teaspoon pure vanilla extract
1 cup heavy cream, chilled
3 to 4 tablespoons Grand Marnier
4 cups fresh peaches, peeled, pitted and sliced 1/2 inch thick

1. Preheat oven to 375. Sift together the flour , baking powder, salt, cream of tartar and 3 tablespoons sugar. Using a pastry cutter or two knives, work butter into flour until mixture resembles coarse corn meal. Add milk, egg yolk and vanilla and with a rubber spatula, stir and press all ingredients together. Dough should be soft but not sticky.
2. Turn dough onto a floured surface and gently knead 5 times to incorporate ingredients and form a ball; do not overwork. Press dough into an even 3/4 inch thickness. Use a 3 inch biscuit cutter to form rounds and place on an ungreased flat baking sheet. Gather scraps, pat out and cut more rounds to make a total of 6 biscuits.
3. Brush tops of biscuits with a small amount of chilled cream (return remaining cream to the refrigerator) and sprinkle each with about 1/4 teaspoon of sugar. Bake until lightly browned, about 12 to 15 minutes.
4. Meanwhile, in a medium bowl, add 1/2 cup sugar and Grand Marnier to the peach slices, toss to coat and allow to macerate at room temperature.
5. beat remaining heavy cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. When biscuits have cooled, slice in half horizontally and layer with peaches and whipped cream. Serve immediately.