Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the cubed butter and cut it into the dry ingredients with a pastry cutter or knife. Add the buttermilk and mix with a spoon until the mixture starts to come together, then use your hands to gather the dough into a ball.
On a lightly floured surface, gently pat the dough to about 2 inches thick. Cut the dough into rounds with a 2 or 3-inch round cutter. Place rounds on the prepared sheet pan. Brush with additional buttermilk and sprinkle with the coarse sugar.
Bake until tops are golden brown, about 15 minutes. Let cool to room temperature and store in an airtight container. Biscuits are best the day they are made.
For the strawberries:
Preheat oven to 350 degrees F. Line a sheet pan with parchment paper or greased foil.
Toss the sliced strawberries with the sugar, balsamic vinegar, and vanilla extract in a bowl. Spread the berries out in a single layer on the prepared sheet pan. Bake until soften and juices have thickened, but before it burns, about 15-20 minutes.
Transfer the strawberries and juices to a bowl and chill. Store in the fridge.
Top biscuits with roasted strawberries, a dollop of whipped cream and optional fresh basil! Enjoy!