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Preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper.
Beat eggs on high speed 3 minutes. Beat in vanilla and salt. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold in biscuit mix. Spread in prepared pan.
Bake until cake springs back when lightly touched, 8-10 minutes. Cool 5 minutes. Invert onto a clean kitchen towel dusted with confectioners’ sugar. Gently peel off parchment. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Meanwhile, beat cream until it begins to thicken. Add 3 tablespoons confectioners' sugar; beat until stiff peaks form.
To assemble, unroll cake; spread half of whipped cream over cake to within ½ in. of edges. Top with peaches and remaining whipped cream. Roll up again, without towel. Place seam side down on a serving platter. Dust with remaining confectioners’ sugar. Refrigerate 2 hours.