-
1
To make the berry filling, stem and gently rinse the berries.
-
2
Drain on paper towels.
-
3
Transfer to an 8-inch square baking dish or 1 1/2 quart casserole.
-
4
In a small bowl, combine the flour, sugar, orange zest, and orange juice.
-
5
Toss with the berries, mixing gently until they are thoroughly coated.
-
6
If the berries are particularly tart, add more sugar to taste.
-
7
Dot with the butter.
-
8
Set aside the filling for 30 minutes or refrigerate for several hours.
-
9
Bring to room temperature before baking.
-
10
Preheat the oven to 400F.
-
11
To make the biscuit dough, sift the flour, 2 tablespoons of the sugar, the baking powder, and salt into a bowl or food processor.
-
12
Cut 3 tablespoons of the butter and the shortening into the flour mixture until it has the consistency of coarse crumbs.
-
13
Add 1/4 cup of the milk all at once and stir with a fork or pulse the machine briefly just until the dough comes together, adding more milk if necessary.
-
14
Turn out the dough onto a lightly floured work surface.
-
15
Knead lightly 12 to 15 times, sprinkling with a little flour if the dough is sticky.
-
16
(Biscuit dough can be refrigerated for up to 2 hours before baking.
-
17
).
-
18
Press out the dough gently into a shape that will be large enough to cover the berries.
-
19
Transfer the dough carefully to the baking dish, crimping the edges around the dish.
-
20
Melt the remaining 1 tablespoon of butter.
-
21
Brush the top of the dough with the melted btter.
-
22
Sprinkle with the remaining 1 tablespoon of sugar.
-
23
With the tip of a sharp knife, cut three or four vents in the top of the dough to allow steam to escape.
-
24
Bake for 35 to 40 minutes, until the biscuit topping is golden.
-
25
Serve warm with a spoonful of cream topping each serving.
