Winter Shortcakes
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
40
Spice
53
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
Pulse BA Biscuit Mix and butter in a food processor until mixture resembles coarse meal
3
Transfer to a large bowl
4
Add buttermilk; mix to just combine
5
Add figs and zest; mix to just combine
6
Transfer to a lightly floured surface; gather into a ball
7
Knead 4-5 times
8
Dust with flour as needed to prevent sticking
9
Roll out to a 7" square about 3/4" thick
10
Cut in half
11
Cut each half crosswise into 4 rectangles
12
Transfer shortcakes to a parchment paper-lined baking sheet
13
Brush with beaten egg; sprinkle with raw sugar
14
Bake shortcakes until firm and golden brown, 13-15 minutes
15
Let cool slightly on a wire rack
16
Split; fill with jam and whipped cream
17
Preheat oven to 425°F
18
Pulse BA Biscuit Mix and butter in a food processor until mixture resembles coarse meal
19
Transfer to a large bowl
20
Add buttermilk; mix to just combine
21
Add figs and zest; mix to just combine
22
Transfer to a lightly floured surface; gather into a ball
23
Knead 4-5 times
24
Dust with flour as needed to prevent sticking
25
Roll out to a 7" square about 3/4" thick
26
Cut in half
27
Cut each half crosswise into 4 rectangles
28
Transfer shortcakes to a parchment paper-lined baking sheet
29
Brush with beaten egg; sprinkle with raw sugar
30
Bake shortcakes until firm and golden brown, 13-15 minutes
31
Let cool slightly on a wire rack
32
Split; fill with jam and whipped cream