Recipe information
Total Time
40 minutes
Yield
Makes 8 Servings
Ingredients
2
½
cup (1 stick) unsalted butter, cut into ½” cubes, chilled in freezer for 10 minutes
¾
cup buttermilk
¾
cup thinly sliced stemmed dried figs (about 2 oz.)
1
teaspoon finely grated orange zest
All-purpose flour (for surface)
1
large egg, beaten to blend
2
tablespoons raw sugar
¾
cup jam (such as strawberry)
¾
cup chilled heavy cream, whipped
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Preparation
Step 1
Preheat oven to 425°. Pulse 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 ¾” thick. Cut in half. Cut each half crosswise into 4 rectangles.
Step 2
Transfer shortcakes to a parchment paper–lined baking sheet. Brush with beaten egg; sprinkle with raw sugar.
Step 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.
Nutrition Per Serving
8 servings
1 serving contains:
Calories (kcal) 410
Fat (g) 20
Saturated Fat (g) 13
Cholesterol (mg) 90
Carbohydrates (g) 51
Dietary Fiber (g) 2
Total Sugars (g) 21
Protein (g) 6
Sodium (mg) 540