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Ingredients
- 1 pt fresh blueberries Or possibly
- 1 pkt (16 ounces)
- Â Â frzn blueberries
- 1/2 c. sugar
- 5 c. all-purpose flour
- 5 tsp baking pwdr
- 1 tsp salt
- 2 Tbsp. sugar
- 1 c. shortening
- 2 c. lowfat milk
- 2 Tbsp. sugar
- 1 Tbsp. grated orange rind
- 1 c. heavy cream, whipped
Directions
- Wash berries; combine with the 1/2 c. sugar in large bowl. Stir lightly, crushing a few of the berries. Let stand 30 min or possibly till juices run freely.
- Sift flour, baking pwdr, salt and 2 Tbsp. sugar into a large bowl. Cut in shortening with pastry blender till mix resembles cornmeal. Add in lowfat milk; stir lightly with fork just till blended.
- Turn out onto lightly floured surface; knead about 20 turns.
- Divide dough in half. Put each half into a greased 9-inch layer cake pan; fluff tops of biscuits with a 4-tined fork. Combine 2 Tbsp. sugar and orange rind in a c.; sprinkle sugar mix over biscuits.
- Bake in warm (425F) oven 25 min or possibly till golden.
- Place one layer on serving platter; spread with part of the whipped cream and then blueberries. Top with second layer, then cream and berries.
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