| Preparation time | 20 min |
| Cooking Time | 20 min |
| Ready In | 1 h |
| Level of Difficulty | Very Easy |
| Servings | 5 |
Ingredients
1 cup all-purpose flour1/2 cup old-fashioned oats1/3 cup slivered almonds1/3 cup plus 2 tablespoons sugar, divided2 teaspoons baking powder1/2 teaspoon kosher salt6 tablespoons (3/4 stick) COLD unsalted butter, cut into small cubes1 cup COLD heavy cream, divided, plus more for brushing1 teaspoon vanilla extract, divided4 cups fresh strawberries, hulled, sliced1 tablespoon Grand Marnier or other orange liqueur (optional, but you know its good!)
Directions
- 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.
- 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.
- Using a hand mixer, beat 1/2 cup cream and 1/2 tablespoon sugar 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.