The burst of citrus flavour in this dish makes these shortcakes perfect as a lovely light dessert or even a decadent brunch.
Whipped Cream & Assembly
Whisk together yolks, grapefruit rind and juice, lemon juice, sugar, salt and vanilla in a saucepan. Cook over medium heat, stirring constantly until the mixture is thick enough to coat the back of the spoon, about 8 minutes.
Remove from heat and add butter, one piece at a time, stirring until smooth. Strain through a fine mesh sieve into a bowl. Cover with plastic wrap directly on surface; refrigerate until cold.
Whisk flour, sugar, baking powder, soda and salt in large bowl.
Cut in butter until fine meal forms. Drizzle in enough buttermilk to bind dough.
Turn out onto floured surface and knead gently until combined. Pat out dough to 3/4 inch (2 cm) thick. With round cookie cutter, cut out 3 inch (7.5 cm) biscuits. Gather scraps and cut out more biscuits.
Place on parchment paper lined baking sheet and brush with egg wash. Bake in preheated 400ºF (200ºC) oven for about 15 minutes or until golden.
Beat whipping cream, granulated sugar and vanilla extract together to create whipped cream.
Split biscuits in half and spoon bottom half with Grapefruit Curd. Place grapefruit segments over top and dollop with Whipped Cream. Cover with top and sprinkle with icing sugar if desired.