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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
2 cups ba biscuit mix |
1/2 cup (1 stick) unsalted butter, cut into 1/2 cubes, chilled in freezer for 10 minutes |
3/4 cup buttermilk |
3/4 cup thinly sliced stemmed dried figs (about 2 ounces) |
1 teaspoon finely grated orange zest |
all-purpose flour (for surface) |
1 large egg, beaten to blend |
2 tablespoons raw sugar |
3/4 cup jam (such as strawberry) |
3/4 cup chilled heavy cream, whipped |
Directions:
1. Preheat oven to 425°F. Pulse BA Biscuit Mix and butter in a food processor until mixture resembles coarse meal. Transfer to a large bowl. Add buttermilk; mix to just combine. Add figs and zest; mix to just combine. Transfer to a lightly floured surface; gather into a ball. Knead 4-5 times. Dust with flour as needed to prevent sticking. Roll out to a 7 square about 3/4 thick. Cut in half. Cut each half crosswise into 4 rectangles.
2. Transfer shortcakes to a parchment paper-lined baking sheet. Brush with beaten egg; sprinkle with raw sugar.
3. Bake shortcakes until firm and golden brown, 13-15 minutes. Let cool slightly on a wire rack. Split; fill with jam and whipped cream.
4. Per serving: 410 calories, 20 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
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