Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together both flours, 3 tablespoons sugar, baking powder, and 1/2 teaspoon salt.
Using a pastry blender or your hands, work the 6 tablespoons of chilled butter into the flour mixture until the pieces are no bigger than a small pea.
Stir in cream and almond extract just until a dough starts to form.
Turn dough out onto a lightly floured surface and knead very briefly. Pat dough into a rectangle that is approximately 3/4-inch thick.
Using a 3-inch biscuit cutter, cut 5 biscuits. Do not twist the biscuit cutter as you cut the biscuits. Just use a straight down and straight up motion.
Roll the scraps together to cut a 6th biscuit.
Place biscuits on the baking sheet and brush tops with cream. Sprinkle with the 1 tablespoon of sugar.
Bake until golden brown on top, about 25 minutes. Cool on a wire rack.
Toss the strawberries in a medium bowl with 2 tablespoons of sugar. Let sit 15 minutes. Stir occasionally.
To make gravy, place the cocoa powder, 1 cup sugar, and 3 tablespoons flour in a cast iron skillet or heavy-bottomed saucepan. Run a whisk through the mixture to remove any lumps.
Gradually add milk, whisking until smooth. Cook over medium heat, whisking constantly, until the consistency of thin pudding, about 8 minutes.
Remove from heat and add butter. Stir until butter melts.
To make whipped cream, use an electric mixer with a whisk attachment to beat the cream until it starts to thicken. Gradually add sugar and continue to beat until cream is thick and holds its shape well. Do not overbeat though. (The cream will thicken more easily if you chill the bowl and whisk attachment in the refrigerator for 10-15 minutes before using them.)
To serve, split biscuits in half. Fill with strawberries and whipped cream and top with chocolate gravy.
This recipe originally appeared on spicysouthernkitchen.com