Lately I've really been enjoying making homemade whipped cream. Watching the transformation from liquid cream to whipped cream just never seems to get old. When I made the almond-flavored whipped cream to go with my recent chocolate cake, I used an entire container of whipping cream and had a big bowl leftover. I woke up the next morning with an idea about how to use it planted in my head. I mixed up a package of Bisquick biscuit mix, sliced off the tops, and layered whipped cream, fresh peach slices, and blueberries in the middle. They were a delicious dessert thinly disguised as breakfast.