For the shortcake:
2) Toss the dry ingredients together in a large bowl, mixing well. 3) In a small bowl, whisk together the milk, egg and oil. Add the wet ingredients to the dry ingredients, beating lightly with a spoon. This will become very thick-like cookie dough. Knead the dough on a lightly plain floured work surface. Roll the dough out until 1.8-cm thick. Cut into biscuits about 5-cm in diameter (I use a juice glass). 4) Spray a perforated griddle pan with the butter cooking spray and put on the griddle to heat.
5) When hot, add the biscuits and cook for 5 to 10 minutes; (check your heat to make sure the biscuits don't burn). Flip and cook for another 5 to 10 minutes.
6) Combine the margarine, honey and brandy in a small sauce pot over low heat. When the margarine has melted, remove from the heat.
7) At this point the biscuits are ready to split, even if they're not fully cooked. Baste the split sides with basting sauce and put back on the griddle, split sides down. 8) Once back on the griddle baste the tops with more of the basting sauce. Cook for 5 minutes, flipping and basting until the biscuits have good griddle marks and are crispy.
cook's note: Important!
The biscuits need to cook for about 15 minutes (about half way) and then add the strawberries to the griddle pan with the biscuits. Toss and sprinkle lightly with the cinnamon and splenda (it's ok if some gets on the biscuits too). The strawberries don't need to cook for too long- they get mushy if they're overcooked so it's a delicate dance you do here so it all comes out perfect and hot!
When the biscuits are ready and the strawberries are steaming, lay the biscuits down, open faced, on desert plates. Top with the hot strawberries and a scoop of the ice cream. Garnish with fresh sliced strawberries and drizzle with the remaining brandy basting sauce, for that extra sweet kick!
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