Pre-heat oven to 425° F and line a large baking sheet with wax or parchment paper

Place butter cubes in food processor with 1 cup of flour, pulse until crumbly. Add remaining cup of flour and the baking powder, sugar, and salt. Pulse for another 5-10 seconds

Add wet ingredients: heavy cream, apple cider vinegar and vanilla extract. Pulse for another 10-20 seconds until the crumbles are moist.

Dust your hands with flour and gather the dough mixture into a ball and transfer to a floured surface. Knead the dough 5 or 6 times and roll the dough using a rolling pin. You will want to roll the dough out into a large circle about 12 inches in diameter and ½ inch thick.

Use a round cookie cutter (I use the top of a 3 inch wide ramekin) to cut out 8 circles.

Brush the tops with egg wash and bake in the oven for 10-12 minutes or until the tops are golden. Transfer to a cooling rack when done.

Melt 4 tbsp. butter over medium heat in a large cast-iron skillet. Cook for 3-4 minutes, stirring occasionally until the butter becomes brown in color

Add the sliced apples, both types of sugar, cinnamon and nutmeg to the skillet and toss them in the butter.

Add the vanilla, bourbon, triple-sec and cranberries, reduce heat slightly and let simmer for another 15 minutes.

Beat the heavy cream in a medium bowl with an electric mixer on medium speed.

Once peaks start to form, add the powdered sugar and continue to beat until stiff peaks form. DO NOT over-beat!

Chill until ready to use

Layer each of the the shortcakes in this order: biscuit, apple/cranberry mixture, biscuit, and whipped cream

Top with sliced almonds (optional)