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1
To make the biscuits, position a rack in the middle of the oven and preheat to 400 degrees F (200 degrees C).
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2
Line a baking sheet with parchment paper.
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3
In a mixing bowl, whisk together the AP flour, almond flour, sugar, baking powder, baking soda, and salt until blended.
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4
Add the beer and the melted butter and stir just until a moist, shaggy dough comes together.
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5
Drop 8 equal-sized dollops of the dough onto the prepared baking sheet, spacing them apart evenly.
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6
Sprinkle each with some sliced almonds.
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7
Bake until the biscuits are golden and puffed, about 15 to 18 minutes.
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8
Transfer to a wire rack.
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9
To roast the figs, decrease the oven temperature to 375 degrees F. Butter a baking dish large enough to hold all of the figs in a single layer.
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10
Arrange the figs, skin-side down, in the baking dish.
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11
Zest the orange over the figs, making sure the zest is evenly distributed.
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12
Juice the orange into a small bowl, straining out the seeds.
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13
Add the honey and vanilla and whisk to combine.
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14
Warm for 20 seconds in the microwave to melt the honey, then stir to combine.
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15
Pour the mixture over the figs.
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16
Bake for 10 minutes, then baste the fruit using a spoon.
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17
Bake another 10 minutes or so, until the fruit is soft and oozing juices.
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18
To serve, split the biscuits and top with the roasted figs, dividing evenly.
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19
Top with whipped cream, add the top of the biscuit, and serve.
