1Heat oven to 400°F. In medium bowl, stir Bisquick mix, 3 tablespoons brown sugar, sour cream and 2 tablespoons butter until soft dough forms.
2In 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.
3Bake 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.