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1
Preheat oven to 425F.
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2
Line large baking sheet with parchment paper.
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3
Mix flour, oats, brown sugar, baking powder and salt in large bowl.
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4
Using fingertips, rub in butter until mixture resembles coarse meal.
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5
Add milk; stir until dough forms.
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6
Drop dough onto prepared baking sheet, forming six 2 1/2-inch-diameter biscuits and spacing 3 inches apart.
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7
Sprinkle with 2 teaspoons sugar.
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8
Bake until biscuits are golden and tester inserted into biscuit comes out clean, about 20 minutes.
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9
Transfer to rack.
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10
(Can be made 8 hours ahead.
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11
Cool.
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12
Store airtight at room temperature.)
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13
Combine plums, 1/3 cup sugar, lemon juice, ginger and cinnamon in heavy medium saucepan.
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14
Cook over medium heat until plums release their juices but are still firm, stirring occasionally, about 4 minutes.
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15
Add butter.
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16
Stir until butter melts.
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17
Cool slightly.
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18
Using electric mixer, beat cream and powdered sugar in large bowl until stiff peaks form.
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19
Using serrated knife, slice off top 1/3 of biscuits.
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20
Transfer biscuit bottoms to plates.
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21
Spoon half of plum mixture over biscuits.
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22
Spoon whipped cream atop plum mixture.
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23
Spoon remaining plum mixture atop cream, dividing equally.
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24
Place biscuit tops over plum mixture.
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25
Serve immediately.
