Toss about 3/4ths of the peaches with 4 tbs sugar in a large bowl. Let the peaches mascerate for about 30 minutes. In a microwave safe bowl, toss the remainging peaches with the schnapps and remaining sugar. Heat for 1 to 1 1/2 minutes, until bubbly. Put into your food processor and pulse three or 4 times to 'mash'.

Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper and set aside.

Whisk flour, baking powder, 1 tbs sguar and salt rofether. In another bowl, whisk the buttermilk and egg. Add the butter and stir until clumps for.

Make a well in the center flour mixture and pour the buttermilk mixture in. Mix with a wooden spoon until everything is moistened and batter comes together.

Spoon 1/3 cup dollops onto the prepared baking sheet about 1 inch appart from one another making 6 total biscuits. Sprinkle with a heavy dose of the remaining sugar. Bake about 15 minutes, until tops are crisp. Allow the biscuits to cool on a wire rack.

When ready to serve, whip the heavy cream, sugar, and vanilla on low for 30 seconds before increasing speed to high for about 30 seconds longer, when it has doubled in volume and could almost make soft peaks.

Split the biscuits and spoon the pureed peaches over each. Top with the peach slices and biscuit tops. Dollop whipped cream over each and enjoy some summer freshness.