Rather than individual biscuits, this recipe makes one large biscuit. Though this recipe seems elaborate, it’s not that difficult. The chocolate sauce can be made ahead of time; if you want you can omit it altogether (though that chocolate strawberry combination is sublime…). If you use all whole wheat for the biscuit you’ll need to add extra liquid.

2/3 c whipping cream
6 oz bittersweet (not unsweetened) or semisweet chocolate, chopped (or use chocolate chips)
1 T brandy
1 t vanilla extract

butter and flour for baking pan
2 c all-purpose flour (white or whole wheat or a combination)
5 T sugar, divided
1-1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c (1 stick) chilled unsalted butter, cut into small pieces
3 oz chocolate, as for sauce
2/3 c plus 2 T buttermilk (plus extra, if needed, see note above)

1 quart strawberries, hulled
4 T sugar, or to taste
1-1/3 c chilled whipping cream
1/2 t vanilla extract

For sauce:
Put cream in a heavy small saucepan. Heat until mixture just comes to a boil. Remove from heat. Add chocolate and stir until mixture melts and sauce is smooth. Mix in brandy and vanilla. (Can be prepared 2 days ahead. Cover and chill.)

For biscuit:
Preheat oven to 375 degrees.

Butter a 9-inch cake pan with 1-1/2-inch sides; dust with flour. Combine 2 c flour, 3 T sugar, baking powder, baking soda, and salt in a large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. (Or pulse in a food processor.) Add chocolate. Gradually add 2/3 c butter, stirring with fork (or pulsing) until a soft dough forms.

Transfer dough to cake pan; press gently to level top.

Brush dough with 2 T buttermilk and sprinkle with 2 T sugar.

Bake biscuit until cooked through and golden on top, about 25 minutes. Cool biscuit in pan on rack (biscuit will be 1 to 1-1/2 inches high).

For filling:
Reserve 8 berries for garnish.

Slice remaining strawberries into a large bowl. Add 3 T sugar and toss to coat; let stand for about 30 minutes.

Combine whipping cream cream, vanilla and 1 T sugar in medium bowl. Whip to soft peaks. Cover and chill until ready to serve.

Putting it all together:
Rewarm sauce over low heat, stirring often.

Cut around pan to loosen biscuit. Turn biscuit out onto work surface. Using a long serrated knife, carefully cut biscuit in half horizontally. Using a large spatula as an aid, put biscuit on platter. Spoon sliced berries with their juices over. Drizzle with some chocolate sauce. Spoon all but 1/2 c whipped cream over; cover with biscuit top. Drop reserved cream in dollops onto biscuit. Garnish with reserved whole strawberries. Cut into wedges and serve, passing remaining chocolate sauce separately.