Preheat oven to 425°F and line a baking sheet with parchment paper (or spray with non stick spray). Set aside.
In a food processor, combine flour, baking powder, salt, and sugar. Pulse to combine.
Add cold butter and pulse until it is the texture of wet sand.
Pour sandy mix into a medium mixing bowl and add milk.
Using a spatula or wooden spoon mix until it is the consistency of very sticky dough.
Add chocolate chips if desired.
Using a cookie/ice cream scoop (or a spoon) drop biscuits onto the baking sheet about 2 inches apart. It should make between 6-8 biscuits depending on your scoop size.
Brush with milk and sprinkle raw sugar over each.
Bake on center rack for 15 - 20 minutes or until lightly browned.
While biscuits are baking return to the peach sauce.
The fruit should have softened by now (fresh peaches may take longer).*
Lightly mash peaches to desired consistency ( I prefer lighty smashed with hunks, while my husband likes the texture of apple sauce)**
Add in Breckenridge Gin and turn heat down to a simmer. Allow to simmer until biscuits are ready (or about 5 -10 minutes).
Remove biscuits from the oven and allow to cool for 5 minutes.
Cut biscuits in half and top with warm peach sauce and cool whipped cream. Enjoy!