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Steps
1
Heat oven to 400°F. In medium bowl, stir Bisquick mix, 3 tablespoons brown sugar, sour cream and 2 tablespoons butter until soft dough forms.
2
In ungreased 9-inch square pan, press dough, using fingers coated with Bisquick mix. In small bowl, mix 2 tablespoons brown sugar, 1 tablespoon butter and the pecans. Sprinkle mixture over dough.
3
Bake 20 to 25 minutes or until golden brown. Cut warm shortcake into 6 wedges. Split each wedge. Fill and top with sliced peaches. Top with whipped cream and additional chopped pecans.
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You can use 1 package (16 oz) frozen sliced peaches, thawed, for the canned peaches.
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