- 2 cups all purpose flour
- 1/4 cup chopped crystallized ginger
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 3/4 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 3/4 cup half and half
- 1/4 cup (1/2 stick) unsalted butter
- 2 pounds dark red or purple plums, halved, pitted, cut into 1/2-inch slices
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup chilled whipping cream
- 2 teaspoons powdered sugar
- 1/4 cup chopped crystallized ginger
- Additional powdered sugar
- Preheat oven to 400°F. Whisk first 6 ingredients in medium bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Add half and half; stir just until dough forms. Gather dough into ball with floured hands. Gently knead 8 times against side of bowl. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cookie cutter, cut out 5 biscuits; place on ungreased baking sheet. Gather dough and reroll as needed to make 1 more biscuit. Bake biscuits until pale golden and tester inserted into center comes out clean, about 15 minutes. Cool 20 minutes. (Biscuits can be made 8 hours ahead; cool completely and store in airtight container at room temperature.)
- Melt butter in large skillet over medium-high heat. Add plums and sugar. Cook until sugar dissolves and becomes syrupy and plums are just tender, stirring constantly, about 6 minutes. Remove from heat. Stir in cinnamon and ground ginger. Cool 5 minutes. (Can be made 4 hours ahead. Let stand at room temperature; rewarm before serving.)
- Using electric mixer, beat cream in medium bowl until soft peaks form. Add 2 teaspoons powdered sugar and beat to firm peaks. Fold in crystallized ginger.
- Cut biscuits in half; place bottom halves on 6 dessert plates. Top with warm plums, then cream. Cover with biscuit tops. Sift powdered sugar over.