Herbes de Provence & Peach Shortcakes

Ingredients for Biscuits:
2 c. flour
2 tsp. sugar
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. Herbs de Provence Olive Oil
1/2 c. vanilla yogurt
1/2 c. buttermilk

Ingredients for Peach Filling:
1/4 c. sugar
1/4 c. water
2 Tbsp. Peach White Balsamic
2 tsp. vanilla
1 tsp. cinnamon
pinch nutmeg
3 peaches, sliced

Ingredients for Cream Filling:
1 c. cream cheese, softened
1 c. powdered sugar
1 Tbsp. whole milk
2 tsp. vanilla

Preheat oven to 450F and line a large baking sheet with parchment paper. Place the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Drizzle the dry mixture with olive oil and whisk, creating little crumbles. Add the yogurt and milk to the bowl, using a spatula, loosely stir the ingredients together until just combined. (The dough will look shaggy). Transfer the dough to a lightly floured work surface and form into a thick rectangle (about i inch thick). Using a round cookie cutter, portion the dough and transfer the raw biscuits to the prepared baking sheet, spacing the biscuits 1 inch apart. Place in the oven and bake for 15 - 20 minutes or until puffy and golden. Remove from the oven and set aside on a wire rack to cool.

To make the peach filling, place sugar, water, vanilla, cinnamon and nutmeg in a small saucepan, whisk to combine. Bring to a simmer over med heat, whisking occasionally, until the sugar has dissolved and the sauce is syrupy. Place the peaches in a medium bowl and drizzle with the syrup, toss to coat.

To make the cream filling, place the softened cream cheese, powdered sugar, milk and vanilla extract in a mixing bowl fitted with a whisk attachment. Whisk until smooth.

To assemble, split the cooled biscuits in half and fill with peaches and cream.