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Active Time
25 minutes
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Total Time
40 minutes
Ingredients
Makes 8 servings
Step 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.
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
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