Gently toss 3/4 of the prepared peaches with 1./4 cup sugar in a bowl. Set it aside for 30-minutes to soften and macerate. In a separate bowl, add the remaining peaches, sugar, and peach schnapps. Microwave until the peaches are bubbling - about 90 seconds. Use a potato masher or the back of a fork to crush the peaches. Set aside.

Preheat the oven to 475 degrees F. Line the baking sheet with parchment paper.

Whisk together the flour, 1 tablespoon of sugar, baking powder, and salt.

In a separate bowl, whisk together the buttermilk, egg, and melted butter. The butter will form clumps as it cools from the buttermilk.

Add the buttermilk mixture to the dry ingredients and stir with a wooden spoon. There should be no dry flour remaining. Stir vigorously for 30 seconds to get a thick batter.

Measure out using a 1/3 cup for each biscuit or use an ice cream scooper. I left tops domed to make tall shortcakes. Sprinkle the top of each biscuit with the remaining sugar.

Bake for 15 minutes. Tops should be golden and crisp. Transfer to a cooling rack and let cool for 15 minutes.

Whip the heavy cream, sugar, and vanilla extract until soft peaks form.

Mix the peach pulp together with the macerated peaches.

Slice the biscuit in half.

Layer the peaches with whipped cream on the shortcake and serve.