Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Bake for about 15 minutes, until the tops are crusted and a toothpick inserted into center comes out clean.
Step 7
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!
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