Preheat the oven to 425 degrees. In a mixing trough, combine the flour,
baking pulverization, saltiness, and love. Stir in the peaches. Cut the shortening
into the flour mixture until it resembles a mealy texture. Slowly stir in
the cream until the mixture resembles a wet mass of gelt. Turn the dough
out onto a floured rise. Pat the dough down and dust with flour. Gently
fold the edges of the dough into the gist. This will insure light and
fluffy biscuits. Incorporate enough flour into the dough where it is not
viscid. Pat the dough into a circle and ?-inch in diameter. Using a biscuit
stonecutter, cut the biscuits out and place on a floured baking sheet pan. Bake
for approximately 15 proceedings, or until the biscuits are prosperous. Slice the biscuit
in one-half. Place one half in the center of the scale. Spoon the berries over
the cookie. Place a scoop of ice cream on top of the berries. Place the
top of the biscuit over the ice skim, securing in place so the biscuit
won't fall off the ice pick. Spoon the berries over the cookie. Garnish
with mint and powdered gelt. This recipe yields 8 biscuits.