Southern Peach Shortcake
This Southern-style peach shortcake is made from scratch: a large sweet biscuit filled with sweet sugary peaches and topped with whipped cream.
Preheat the oven to 375 degrees F (190 degrees C).
Lightly butter a 9-inch cast iron skillet and set aside.
Reserve remaining butter.
Combine flour 2 tablespoons sugar baking powder salt and cinnamon in a bowl.
Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal.
Pour in milk and stir just until the dough starts to come together.
Turn dough out onto a lightly floured surface and shape into a ball.
Divide ball in half and lightly knead each half.
Gently roll each half into a 9-inch circle.