2 cups all-purpose flour, plus more for flouring surfaces
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
⅓ cup shortening, chilled
¾ cup milk, plus more if needed
1 tablespoon unsalted butter, melted
1 tablespoon raw sugar for dusting
1 cup loquats, peeled and pitted, plus more for garnish
2 tablespoons sugar, plus more to taste
1 cup heavy cream
Preheat the oven to 425 degrees. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry cutter, cut into the shortening, until dough size is crumbly in texture.
Use the back of your hand or a large spoon to make a well in the center of the mixture. Gradually add the milk in increments, pulling in the flour mixture as your stir, until the dough begins to form a ball.
Lightly flour a flat surface and turn out the biscuit dough. Pat the dough into a round and knead it by folding it in half and patting it back out. Repeat several times. Folding the dough on itself will create layers and create a biscuit that is easier to split. Pat dough out to 1-inch thick.
Cut biscuits with a 2 ½ inch cutter, dipped in flour, starting at the outside edges and working inwards. Do not twist the cutter. Brush off any excess flour, and place biscuits onto ungreased baking sheet.
Bake for 8 minutes, rotate pan, and bake another 5-7 minutes, or until tops are golden brown. Brush the tops with melted butter and sprinkle with raw sugar. Split the biscuits and mound with loquat cream. Garnish with additional loquats.
For Loquat Cream
Purée the loquats and sugar in a food processor until smooth. Taste the purée and add some more sugar, if desired.
With the processor running, add the cream in a steady stream and process until thick.