Winter Shortcakes
['2 cups BA Biscuit Mix', '1/2 cup (1 stick) unsalted butter, cut into 1/2" cubes, chilled in freezer for 10 minutes', '3/4 cup buttermilk', '3/4 cup thinly sliced stemmed dried figs (about 2 ounces)', '1 teaspoon finely grated orange zest', 'All-purpose flour (for surface)', '1 large egg, beaten to blend', '2 tablespoons raw sugar', '3/4 cup jam (such as strawberry)', '3/4 cup chilled heavy cream', 'whipped']
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.
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.
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