Preheat oven to 400F and prepare a cookie sheet with parchmnet paper.
In a mixing bowl, stir together the gluten free flour, sweetener and baking soda. Cut your butter into the dry mixture using a pastry cutter or a fork.
In another bowl, stir together the Saco Pantry Cultured Buttermilk Blend and water until smooth. Add in the egg and vinegar. Slowly add your wet ingredients to the dry and use a rubber spatula to stir until a dough forms. Don't over mix the dough.
Shape the dough into a disc about 3/4" in thickness, dust with more gluten free flour and use a round cookie cutter or glass to cut out 2" round biscuits. Transfer the biscuits to the baking sheet and bake for 14-17 minutes or until golden brown.
Meanwhile, prepare a cast iron grill skillet with non-stick spray and turn on medium-low heat. Add the sliced peaches to the hot pan and cook for 2-3 minutes on each side.
Scoop out the this cream from the can of chilled coconut milk and use a hand held mixer to beat until light and fluffy. Add sweetener if desired.
Cut biscuits in half, pile on peaches, whipped cream and serve.