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Winter Shortcakes

Winter Shortcakes


  • ½ cup (1 stick) unsalted butter, cut into ½” cubes, chilled in freezer for 10 minutes
  • 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
  • ¾ cup jam (such as strawberry)
  • ¾ cup chilled heavy cream, whipped

Recipe Preparation

  • 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.

  • Transfer shortcakes to a parchment paper–lined baking sheet. Brush with beaten egg; sprinkle with raw sugar.

  • Bake shortcakes until firm and golden brown, 13–15 minutes. Let cool slightly on a wire rack. Split; fill with jam and whipped cream.

,Photos by Christina Holmes

Nutritional Content

8 servings, 1 serving contains:Calories (kcal) 410Fat (g) 20Saturated Fat (g) 13Cholesterol (mg) 90Carbohydrates (g) 51Dietary Fiber (g) 2Total Sugars (g) 21Protein (g) 6Sodium (mg) 540Reviews Section

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