We had many parsnip biscuits leftover, as there were just two of us eating them. (I stored the extras in the fridge.) We used some for strawberry shortcake. I separated the biscuits into halves to make more surface area for strawberries.
Then covered the halves with macerated strawberries (not in season, but on sale at the grocery store this week) and some non-fat greek yogurt with some vanilla sugar added to make it sweet. Let the sugar sit in the yogurt in the fridge for at least a half hour to dissolve.