Almond-Oat Strawberry Shortcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The ground oats and almond give the biscuits more texture, flavor and nutrition. 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 chilled butter, cut into 1/2-inch 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) |
Directions:
1. Preheat oven to 375°.
2. Line a baking sheet with parchment paper or just use sipat.
3. Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground.
4. Add butter; pulse until only pea-size pieces remain.
5. Add 1/2 cup cream and 1 teaspoons vanilla; pulse until large moist clumps form.
6. Transfer to a work surface.
7. Knead until dough comes together, about 4 turns.
8. Pat into a 4x6 rectangle. Halve lengthwise, then crosswise into thirds.
9. Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 tablespoons sugar.
10. Bake, rotating sheet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes.
11. Set biscuits on a wire rack; let cool.
12. Meanwhile, combine strawberries, 1 tablespoons 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 tablespoons sugar, and 1/2 teaspoons vanilla in a small bowl until peaks form.
13. 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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