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1
Position rack in center of oven and preheat to 425F.
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2
Whisk flour, 6 tablespoons sugar, baking powder, salt, and baking soda in medium bowl to blend.
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3
Add butter and shortening and rub in with fingertips until coarse meal forms.
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4
Whisk buttermilk and 1 egg to blend in small bowl.
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5
Add to flour mixture and stir until moist clumps form.
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6
Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist).
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7
Pat dough into 9x6-inch rectangle; cut into six 3-inch squares.
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8
Transfer squares to heavy ungreased baking sheet, spacing apart.
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9
(Can be prepared 4 hours ahead.
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10
Cover tightly and refrigerate.)
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11
Whisk egg white in small bowl until foamy.
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12
Add pecans and stir to blend.
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13
Spread pecan mixture over top of biscuits, dividing equally.
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14
Sprinkle squares with remaining 3 teaspoons sugar.
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15
Bake biscuits until puffed and light golden, about 18 minutes.
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16
Cool biscuits 10 minutes.
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17
Meanwhile, beat whipping cream, brown sugar, and bourbon in medium bowl until soft peaks form.
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18
Using serrated knife, cut warm biscuits horizontally in half.
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19
Place 1 bottom half on each of 6 plates.
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20
Top with Brown Sugar Peaches.
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21
Spoon generous dollop of bourbon whipped cream atop each.
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22
Cover with biscuit tops.
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23
Garnish each with dollop of bourbon whipped cream and 1 strawberry; serve immediately.
