- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup + 2 tablespoons buttermilk, divided
- 1 tablespoon coarse organic cane sugar
- 1 cup whipping cream
- 2 tablespoons confectioners’ (icing) sugar
- 1/2 teaspoon vanilla extract
- 2 cups California Fresh Figs, cut into eights
- Fresh mint leaves, for garnish
Preheat oven to 400° Line baking sheet with parchment paper.
In large bowl, whisk together flour, granulated sugar, baking powder and salt. Add butter; using fingertips or pastry cutter, cut in butter until mixture resembles coarse meal. Add 1/2 cup buttermilk and gently stir to create shaggy dough.
Transfer to lightly floured work surface and bring together to form a rough dough. Roll to 1-inch thickness. Using 3-inch cookie cutter, cut out four rounds, rerolling scraps as needed.
Arrange rounds on prepared baking sheet and brush with remaining buttermilk. Sprinkle cane sugar over top.
Bake for 15 to 18 minutes or until biscuits are golden and flaky. Let cool completely before splitting in half.
Meanwhile, in medium bowl and using handheld electric mixer or whisk, whip cream with confectioners’ sugar until still peaks form. Fold in vanilla. Transfer to piping bag with desired tip.
To assemble, transfer bottoms of biscuits to serving plates. Evenly pipe whipped cream over bottoms. Add figs slices (reserving 4 for garnish). Cap with tops of biscuits. Pipe a small dollop of whipped cream on top of each and garnish with fig slice. Garnish with mint.
Dust additional confectioners’ sugar over shortcakes if desired.