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.
Per serving: 410 calories, 20 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit