Winter Shortcakes

Ingredients

• 2 cups ba biscuit mix 
• 0.8 cup buttermilk 
• 2 ounces figs dried stemmed thinly sliced
• 1 large eggs beaten to blend
• 8 servings flour all-purpose (for surface)
• 0.8 cup heavy cream chilled
• 0.8 cup jam (such as strawberry)
• 1 teaspoon orange zest finely grated
• 2 tablespoons sugar raw
• 0.5 cup butter unsalted chilled for 10 minutes cut into 1/2" cubes, in freezer (1 stick)

Equipment

• food processor
• baking sheet
• oven
• wire rack

Directions

1. Preheat oven to 425°F. Pulse BA Biscuit
2. Mixand butter in a food processor until mixtureresembles coarse meal.
3. Transfer to a largebowl.
4. Add buttermilk; mix to just combine.
5. Add figs and zest; mix to just combine.
6. Transfer to a lightly floured surface; gatherinto a ball. Knead 4-5 times. Dust with flouras needed to prevent sticking.
7. Roll out toa 7" square about 3/4" thick.
8. Cut in half.
9. Cut each half crosswise into 4 rectangles.
10. Transfer shortcakes to a parchmentpaper-lined baking sheet.
11. Brush withbeaten egg; sprinkle with raw sugar.
12. Bake shortcakes until firm and goldenbrown, 13-15 minutes.
13. Let cool slightly ona wire rack. Split; fill with jam and whippedcream.
14. Per serving: 410 calories, 20 g fat, 2 g fiber
15. Bon Appétit