Happy Wednesday!
This week we're all about Our Favorite Things. We love supporting local boutiques, farmers markets, butchers, and most especially bakeries. In fact I love our little artisan bakeries so much that I did an entire roundup of my favorites a couple of years ago. In the last year or so, I've really grown to love biscuits. As simple as they are, I really look forward to heating up a butter biscuit from my favorite local bakery, Bittersweet, smothering it with jam and pairing it with a mug of French pressed coffee. For this week's Food Network post, I wanted to find a recipe that I would realistically want to make during the work week, wasn't too unhealthy, and was just sweet enough to satisfy my relentless morning sweet tooth. After spending a little time on the magical World Wide Web, I found it - Biscuits stuffed with strawberry jam and whipped cream.
Enjoy!
Winter Shortcake Stuffed with Jam & Whipped Cream
adapted from Bon Appetit; January 2013
What you need: 
- 2 Cups of BA Biscuit Mix
- 1/2 cup unsalted butter, chilled and sliced into 1/2" thick pieces
- 3/4 cup buttermilk
- 3/4 cup dried figs, thinly sliced
- 1 tsp orange zest
- 1 large egg, lightly beaten
- 2 tbs raw sugar
- 3/4 cup jam
- 3/4 cup chilled heavy cream, whipped
- all-purpose flour, for dusting surface
What you do:
Preheat oven to 425°F . Combine biscuit mixture and butter into a food processor, until it's similar to coarse meal. Transfer to bowl. Add buttermilk. Stir to mix. Add figs and zest. Stir to combine. Flour a flat working surface. Transfer dough to floured surface and kneed for 4-5 times. Dust your rolling pin with flour and roll out dough until it's approximately a 7" square and about 3/4" thick. Slice dough in half. Slice each half into 4 rectangles.
Transfer shortcakes to a parchment lined baking sheet. Brush with beaten egg and then sprinkle with raw sugar.
Bake shortcakes for 13 - 15 minutes or until just golden brown. Let them cool for 15 minutes. Slice each piece in half and and fill with jam and whipped cream.
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