Vegan Summer Peach Shortcake

0 Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat.
1 In a large bowl, add the flour, baking powder, salt, and sugar. Whisk until combined.
2 Add the cubed, cold butter (or grated butter) into the flour mixture. Using a fork, cut butter into the flour until it resembles small pieces or a course crumb. Add the almond milk and stir with a fork until everything is combined and a rough dough ball forms.
3 Place dough on a floured surface and pat down into a rectangle about 1 inch thick. Fold dough in half and pat down again to about 1 inch thick. Repeat 2 more times. This creates the layers. Then use your biscuit cutter and press down into the dough and without twisting it, lift it straight up. Place biscuit onto the prepared pan. Cut out as many biscuits as you can and reform the scraps and pat down until 1 inch thick. Cut out more biscuits.
4 Brush almond milk on top and sprinkle extra sugar on top. Bake for 16-18 minutes or until lightly golden brown on top. Let it cool slightly before filling them.
5 To make the coconut whip, place can of coconut cream in the fridge for at least 24 hours to chill. Place the bowl of your standing mixer and the whisk attachment in the fridge for 30 minutes before making the coconut whip. After everything has been chilled, open the can of coconut cream and just scoop out the hardened cream into the mixer bowl. Save the liquid for something else. Mix on high for 1 minute. Then add the powdered sugar and vanilla extract. Mix until creamy and smooth, about another minute.
6 To assemble, slice each biscuit in half, top with sliced peaches, a dollop of coconut whip cream, and place the other half of the biscuit on top. Enjoy!