Combine the milk and chamomile in a saucepan. Bring to a low simmer over medium low heat. Once the milk reaches just a simmer remove from the heat and let steep for 5 to 10 minutes. Train into a measuring cup. Steeping the tea leaves will remove some of the milk - about 2 tablespoons. Mix in the lemon juice. If you've lost more than 2 tablespoons of liquid, add enough milk to the chamomile, milk and lemon mixture to make 1 cup.
Grate the frozen butter on a cheese grater or using the grating tool on a food processor.
Preheat the oven to 400°F. In a large bowl, combine flour, baking powder, baking soda, and salt. Add the grated frozen butter and combine by scooping your hands under the flour and tossing with the butter. Once the butter pieces and well combined with the flour, Add the milk and repeat the process until a shaggy dough forms.
Turn the dough out onto a floured work surface and press into a rectangle with well floured hands until the dough is about ¾ inch thick. Fold in thirds and press down into a ¾-inch thick rectangle. Repeat the process one more time. Cut the biscuits using a 3 inch cutter. Do not twist the cutter - this will affect the rise of the biscuits during baking. Reform the scraps into a rectangle and cut more biscuits until almost all the dough is used.
Arrange the biscuits in a well-seasoned or buttered cast iron pan or on a parchment lined sheet pan. The biscuits should be close together and touching. Brush the tops with heavy cream, try not to let it drip over the edges. Optional: sprinkle with coarse sugar. Bake for 22 to 25 minutes.
Use either one biscuit cut in two or two biscuits¼ to build your dessert. Cover one layer of biscuit with about ⅓ cup honey whiskey peaches. Top with the second layer of biscuit, then a few slices of peaches and some of the sauce. Finish with a scoop of fresh whipped cream on top.
To make the whipped cream, combine the heavy cream, vanilla, and confectioners sugar in a bowl. Whisk on hgih using a standing mixer, hand mixer, or whisk until fluffy.