Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a medium bowl combine the flour, powdered sugar, baking powder, salt, and cinnamon.

Add in the butter and mix with your hands until a crumble mixture forms.

Pour in the milk, heavy cream, and vanilla and mix until a dough forms.

Use a large spoon and spoon 1 ½ inch dough mounds onto the parchment paper leaving 2 inches in between each one.

Bake for 15 minutes or until the tops begin to brown.

Remove from oven and cool on a wire rack.

Meanwhile, place the heavy cream, sugar, vanilla, and cinnamon in a chilled mixing bowl. Beat with a mixer on medium high speed until stiff peaks form.

To make the shortcakes cut a biscuit in half. Spoon a large dollop of
cinnamon whipped cream on the bottom portion and place peach slices on top. Top with the top half of the biscuit.

Place another dollop of cinnamon whipped cream on top along with a few slices of peaches and a sprinkle of cinnamon.