- 6
Ingredients
- 1 cup flour
- 1/2 cup old-fashioned oats
- 1/3 cup slivered almonds
- 1/3 cup plus 2 tbs sugar, divided
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 6 tbs (3/4 stick) child unsalted butter, cut into cubes
- 1 cup chilled heavy cream, divided, plus more for brushing
- 1 1/2 tsp vanilla extract, divided
- 4 cups fresh strawberries, hulled, sliced
- 1 tbs Grand Marnier or other orange liqueur
Preparation
Step 1
Preheat oven to 375°. Line a baking sheet with parchment paper. Pulse flour, oats, almonds, 1/3 cup sugar, baking powder and salt in food processor until finely ground. Add butter; pulse until only pea-sized pieces remain. Add 1/2 cup cream and 1 tsp vanilla; pulse until large moist clumps form. Transfer to a work surface.
Knead until dough comes together, about 4 turns. Pat into a 4 x 6 rectangle. Halve lengthwise, then crosswise into thirds. Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 tbs sugar.
Bake, rotating sheet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes. Set biscuits on a wire rack; let cool.
Meanwhile, combine strawberries, 1 tbs sugar and Grand Marnier, if using, in a large bowl. Toss to coat. Let strawberries, sit, tossing often, until juices release. Whisk 1/2 cup cream, 1/2 tbs sugar and 1/2 tsp vanilla in a small bowl until peaks form.
Cut warm or room temperature biscuits in half; place bottom halves on plates. Divide whipped cream and strawberries over. Top with remaining biscuits halves.