+

Almond Biscuit Shortcake with Roasted Figs

Almond Biscuit Shortcake with Roasted Figs

Ingredients (15)

For the biscuits:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup lager-style beer
  • 1/2 cup unsalted butter (1 stick), melted and cooled
  • 1/3 cup sliced almonds

For the figs:

  • Butter, for coating the baking dish
  • 16 to 20 ripe fresh black figs, trimmed and quartered
  • 1 medium orange
  • 2 tablespoons honey
  • 1/2 teaspoon pure vanilla extract

To serve:

  • 1 1/2 cups whipped cream
Try Amazon Fresh
Nutritional Information
  • Calories415
  • Fat20.02g
  • Saturated fat9.34g
  • Trans fat0.47g
  • Carbs54.45g
  • Fiber5.6g
  • Sugar29.24g
  • Protein6.46g
  • Cholesterol39.05mg
  • Sodium294.42mg
  • Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

A proportion of almond flour gives these buttery almond drop-biscuits character, and beer makes them light. Served with roasted fresh figs sweetened with honey and flavored with orange zest, they make a delicious shortcake dessert for late summer or early fall. On their own, without the figs and whipped cream, the biscuits are lovely with butter and jam for brunch.

What to buy: Almond flour, also known as almond meal, is finely ground from the blanched and peeled nuts. We like the one from Bob’s Red Mill.

See more fig recipes on Chowhound’s recipe hub.

Instructions

  1. 1To make the biscuits, position a rack in the middle of the oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper. In a mixing bowl, whisk together the AP flour, almond flour, sugar, baking powder, baking soda, and salt until blended. Add the beer and the melted butter and stir just until a moist, shaggy dough comes together.
  2. 2Drop 8 equal-sized dollops of the dough onto the prepared baking sheet, spacing them apart evenly. Sprinkle each with some sliced almonds. Bake until the biscuits are golden and puffed, about 15 to 18 minutes. Transfer to a wire rack.
  3. 3To roast the figs, decrease the oven temperature to 375°F. Butter a baking dish large enough to hold all of the figs in a single layer. Arrange the figs, skin-side down, in the baking dish. Zest the orange over the figs, making sure the zest is evenly distributed. Juice the orange into a small bowl, straining out the seeds. Add the honey and vanilla and whisk to combine. Warm for 20 seconds in the microwave to melt the honey, then stir to combine. Pour the mixture over the figs. Bake for 10 minutes, then baste the fruit using a spoon. Bake another 10 minutes or so, until the fruit is soft and oozing juices.
  4. 4To serve, split the biscuits and top with the roasted figs, dividing evenly. Top with whipped cream, add the top of the biscuit, and serve.
Load Comments

Recommended from Chowhound

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far
Shop

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
Recipe Round-Ups

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract

by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...

How to Make Fruit Salad That Doesn't Suck
Guides

How to Make Fruit Salad That Doesn't Suck

by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...