- 2¼ cups all purpose white flour
- ⅓-cup sugar plus 1 tablespoon for sprinkling over biscuits
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into small pieces
- ⅔ cup buttermilk
- 1 beaten egg
- 1 teaspoon almond extract
- 1 tablespoon Grand Marnier
- 1 tablespoon grated orange peel
- 1 tablespoon whole milk
- ¼ cup sliced almonds
- Preheat oven to 425 degrees F.
- Coat a baking sheet lightly with non-stick cooking spray or line it with parchment paper. Set aside.
- In a mixing bowl, stir together flour, 1/3-cup sugar, salt, baking powder and baking soda.
- Using a pastry cutter or your fingertips, cut butter into the flour mixture until crumbly.
- In a small bowl, combine buttermilk, egg, Grand Marnier, orange peel and almond extract.
- Make a well in the center of the flour mixture and add the buttermilk, mixture.
- With a fork, stir just until combined, adding additional buttermilk, as necessary, to form slightly sticky dough. Do not over mix.
- Place the dough on a lightly floured surface and sprinkle with a little flour. With your fingertips, gently pat dough to an even 1-inch thickness.
- Using a 3 inch round cookie cutter, cut out shortcakes and transfer them to the prepared baking sheet.
- Gather together scraps of dough, re-roll and cut remaining shortcakes to make a total of 6.
- Brush milk over shortcakes.
- Scatter almonds over the tops and sprinkle lightly with the remaining 1 Tbsp. sugar.
- Bake shortcakes for 10-15 minutes or until golden. Transfer them to a rack and let cool slightly.