- 6
Ingredients
- 1 cup all-purpose 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) chilled unsalted butter, cut into 1/2" 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 (optional)
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 a food processor until finely ground. Add butter; pulse until only pea-size pieces remain. Add 1/3 cup cream and 1 tsp vanilla; off pulse until large moist clumps form, Transfer to a work surface,
Knead until dough comes together, about 4 turns, Pat into a 4x6" rectangle, Halve lengthwise, then crosswise into thirds, Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 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, DO AHEAD: Biscuits can be made 8 hours ahead, Store cooled biscuits airtight at room temperature.
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 biscuit halves.