Preheat oven to 400F.

In a mixing bowl, stir together the flour, sugar, salt, baking powder and baking soda.

Shred frozen butter in a food processor fitted with the shredder blade. Or you may use a hand grater, trying not to handle it too much.

Mix the butter into the flour.

Add the milk and extracts, then knead lightly until dough forms a ball.

Turn out onto silpat or a lightly floured surface and pat or roll out to half inch thickness.

Cut out eight biscuits and place on a parchment lined baking sheet.

Sprinkle tops of biscuits with coarse sugar.

Bake for about 25 minutes or until browned.

Plunge peaches into an ice water bath.

Cut out slices one at a time from the peach, twisting the knife to free them.

Place slices in a bowl with lemon juice and sugar and stir.

Allow peaches to macerate about thirty minutes.

Split biscuits and top with some peaches, whipped cream, toasted pecans and a sprinkle of cinnamon.