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Almond-Oat Strawberry Shortcakes
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Brief Description
Mix finely ground oats and almonds into the biscuit dough for extra texture, flavor, and nutritional value.
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Main Ingredient
Biscuit & strawberries
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Category: Desserts
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
DO AHEAD: Biscuits can be made 8 hours ahead. Store cooled biscuits airtight at room temperature. Calories: 440; fat: 29 g; 4 g
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Posted By: ecarr
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Posted On: Apr 05, 2012
Number of Servings:
Ingredients:
- 1 cans - all-purpose flour
- 1/2 cups - old-fashioned oats
- 1/3 cups - slivered almonds
- 1/3 cups - + 2 Tbsp sugar
- 2 teaspoons - baking powder
- 1/2 teaspoons - kosher salt
- 6 tablespoons - (3/4 stick) chilled, unsalted butter
- 1 cups - chilled heavy cream
- 1 1/2 teaspoons - vanilla extract
- 4 cups - fresh strawberries
- 1 tablespoons - Grand Marnier or other orange liqueur
Directions:
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 1/2 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 4x6" rectangle. Halve lengthwise, then crosswise into thirds. Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 Tbsp. 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 Tbsp 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 Tbsp 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.
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