Stand Mixer - Essential for efficiently mixing the dough and other ingredients.
Measuring Cups & Spoons - Accurate measurements are crucial in baking for consistent results.
Heavy-Duty Cutting Board - Useful for preparing fruits or any additional toppings.
Mixing Bowls (Multiple Sizes) - Required for various stages of mixing and assembly.
Pastry Blender - For making the shortcakes' dough, especially if butter is used in large chunks.
Whisk - Useful for incorporating dry ingredients into wet ones smoothly or for whipping cream.
Baking Sheet(s) - Needed to bake the shortcakes evenly in the oven.
Silicone Baking Mat - Can help ensure your shortcakes don't stick and are easy to move onto a cooling rack post-baking.
Cooling Rack - Essential for letting the baked goods cool down properly after removal from the oven.
Citrus Press (Optional) - If the recipe calls for citrus juice, this tool can make extraction easier and more efficient.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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