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1
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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2
Place the biscuits on the baking sheet and sprinkle each with sugar.
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3
Bake the biscuits until golden brown, about 15 minutes.
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4
Cool the biscuits completely on a wire rack.
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5
Increase the oven temperature to 400 degrees F. Mix the butter, honey, rosemary, cardamom and salt in a small bowl until combined.
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6
Spoon the butter mixture into the cavities of each peach half.
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7
Wrap two peach halves in a foil packet.
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8
Repeat with the remaining peach halves, two per foil packet.
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9
Place the packets on a sheet pan and bake until the peaches are softened and the butter is melted, about 20 minutes.
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10
Cool the peaches for 15 minutes.
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11
Peel the skin of off each half.
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12
Discard the skin.
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13
Cut each half into four wedges and place in a medium bowl.
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14
Set aside to cool completely.
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15
To make the whipped cream, beat the heavy cream, lemon zest, vanilla and sugar in an electric mixer fitted with a whisk attachment until soft peaks form.
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16
To assemble the shortcakes, cut the biscuits in half horizontally.
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17
Place each biscuit bottom in a bowl.
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18
Top each bottom with peaches, 2 heaping tablespoons whipped cream and then cover each with a biscuit top.
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19
Spoon another dollop of whipped cream on each biscuit.
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20
Serve immediately.
