Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, stir together the melted Coconut Oil (1/4 cup), Honey (2 teaspoon), Large Egg (2), and Pure Vanilla Extract (1/2 teaspoon) until smooth.
Fold in the Hazelnut Flour (1 1/2 cup), Rice Flour (1/2 cup), Baking Soda (1/2 teaspoon), and Sea Salt (1/4 teaspoon) until thoroughly incorporated. Transfer the bowl to the fridge for 10 minutes to cool while you make the berries.
In a medium mixing bowl, toss the Fresh Strawberry (0.5 pound) together with the Olmeca Altos® PlataTequila (1 tablespoon), Honey (2 teaspoon), and Fresh Basil Leaf (2 tablespoon) until combined. Set aside in the fridge to macerate until ready to serve.
Using an ice cream scoop, portion the batter into 8 balls. Roll them with your hands until smooth, then transfer to the baking sheet and arrange 1 inch apart. Gently press down to flatten the biscuits slightly.
Bake for about 15 minutes, until the tops are crusted and a toothpick inserted into center comes out clean.
Split the biscuits width-wise and top with the strawberry mixture and a dollop of Whipped Cream (1 cup). Serve and enjoy immediately while still warm!