In a food processor, pulse flour, granulated sugar, baking powder, baking soda and salt until well mixed.

Add the cold butter cubes to the flour mixture and pulse until butter becomes pea sized.

Transfer the mixture to a large bowl and add the buttermilk.

Using a large spoon, gently blend in the buttermilk until a rough dough forms.

If the dough is too crumbly, add a little more buttermilk, up to approximately ¼ to 1/3 cup more, if needed.

Gather dough into a ball and place on a lightly floured work surface.

Using a floured rolling pin, gently roll out dough into a ¾ inch thick rectangle.

Using a 2 ½ inch round cookie cutter or glass cut out biscuits.

Gather the scraps and gently re-roll to make more biscuits. You should have a total of 12.

Place the biscuits onto 2 parchment lined sheet pans.

Place sheet pans into the refrigerator to chill for approximately 20 minutes or more.

Preheat oven to 450° Fahrenheit.

Using a pastry brush, brush each biscuit with some cream. Sprinkle with turbinado sugar.

Bake the biscuits for approximately 15 minutes or until they are nice and brown. If your oven runs hot, check the biscuits after 8 minutes or so. Allow to cool on sheet pans.

Lower the oven temperature to 375° Fahrenheit.

Spray a 14 by 9 1/2 by 2 inch rectangular baking dish with nonstick cooking spray.

In a medium bowl, whisk together the dark brown sugar, granulated sugar, cornstarch and cinnamon.

Combine the sliced peaches and strawberries in a large bowl.

Add the dry ingredients into the fruit mixture, and gently mix together until the fruit is well coated. Add the vanilla extract and gently blend into the fruit mixture.

Pour the fruit evenly into the prepared pan. Cover the pan tightly with aluminum foil.

Place the pan onto a large sheet pan in case the filling juices overflow.

Bake for approximately 20 minutes or until the peaches have softened a bit and are becoming somewhat juicy.

Remove the foil and stir the fruit around the pan.

Continue baking for another 30 minutes more until the peaches are bubbly.

Place the sheet pan of biscuits back in the oven for 5 minutes to warm up.

To serve, scoop some Peach Strawberry Filling into bowls, top each with a biscuit and place a scoop of vanilla ice cream over the filling.

Dust the biscuits with confectioners’ sugar, if desired.

Serve at once.