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1
Preheat oven to 400F.
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2
Whisk first 6 ingredients in medium bowl to blend.
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3
Add butter; rub in with fingertips until mixture resembles coarse meal.
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4
Add half and half; stir just until dough forms.
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5
Gather dough into ball with floured hands.
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6
Gently knead 8 times against side of bowl.
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7
Roll out dough on floured surface to 3/4-inch-thick round.
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8
Using 3-inch-diameter cookie cutter, cut out 5 biscuits; place on ungreased baking sheet.
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9
Gather dough and reroll as needed to make 1 more biscuit.
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10
Bake biscuits until pale golden and tester inserted into center comes out clean, about 15 minutes.
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11
Cool 20 minutes.
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12
(Biscuits can be made 8 hours ahead; cool completely and store in airtight container at room temperature.)
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13
Melt butter in large skillet over medium-high heat.
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14
Add plums and sugar.
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15
Cook until sugar dissolves and becomes syrupy and plums are just tender, stirring constantly, about 6 minutes.
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16
Remove from heat.
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17
Stir in cinnamon and ground ginger.
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18
Cool 5 minutes.
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19
(Can be made 4 hours ahead.
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20
Let stand at room temperature; rewarm before serving.)
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21
Using electric mixer, beat cream in medium bowl until soft peaks form.
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22
Add 2 teaspoons powdered sugar and beat to firm peaks.
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23
Fold in crystallized ginger.
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24
Cut biscuits in half; place bottom halves on 6 dessert plates.
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25
Top with warm plums, then cream.
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26
Cover with biscuit tops.
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27
Sift powdered sugar over.
