•  2  1/2 cups biscuit mix
•  1 cup milk
•  3 tablespoons sugar
•  3 tablespoons butter or margarine, softened
•  2 15 oz. cans California Cling Peaches, cut into chunks
•  1 teaspoon cinnamon or to taste

Directions:
Preheat oven to 425° F.

Stir together biscuit mix, milk, sugar, and butter until soft dough forms.

Drop by six spoonfuls onto ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown.

Add cinnamon to peaches. Stir gently.

Drain fruit, reserving syrup.

Split shortcakes and fill middle with peaches. Drizzle with reserved syrup as desired. Top each with additional peaches.

Serve with vanilla ice cream or whipped cream.