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Ingredients
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup slivered almonds
- 1/3 cup plus 2 tablespoons sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
- 1 cup chilled heavy cream, divided, plus more for brushing
- 1 1/2 teaspoons vanilla extract, divided
- 4 cups fresh strawberries, hulled, sliced
- 1 tablespoon Grand Marnier or other orange liqueur (optional)
Details
Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
Preheat oven to 375°F. 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 1/2 cup cream and 1 teaspoon vanilla;
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 tablespoon 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 tablespoon 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 tablespoon sugar, and 1/2 teaspoon
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.
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