Breakfast Trifle

1. 1

   In a food processor, combine berries (reserving about 1/4 cup for garnish) with sugar; pulse to a puree.

2. 2

   Transfer to a covered container and let sit 1 hour or overnight in the refrigerator.

3. 3

   Preheat oven to 450.

4. 4

   In the bowl of a food processor, combine flour, baking powder, butter, shortening, and salt, and pulse several times until mixture resembles coarse meal.

5. 5

   Pour in milk and pulse just until dough is blended.

6. 6

   Drop heaping mounds, about 2 tablespoons each, 2 inches apart on an ungreased baking sheet.

7. 7

   Bake 12 to 14 minutes until golden.

8. 8

   Cut each biscuit horizontally into 3 slices.

9. 9

   (Can be made 1 to 2 days in advance.)

10. 10

    Line four to six 6-ounce teacups with plastic wrap;allow a 3- to 4-inch overhang on each side.

11. 11

    Pour 1 tablespoon berry puree in the bottom of each teacup.

12. 12

    Top with a layer of biscuit.

13. 13

    Repeat layering 2 more times.

14. 14

    Pour any additional puree over top, allowing it to seep into biscuit.

15. 15

    Wrap trifle with plastic wrap, sealing tightly.

16. 16

    Refrigerate 1 hour or overnight.

17. 17

    To unmold, unwrap plastic wrap and turn teacup over onto a plate.

18. 18

    Garnish with remaining 1/4 cup berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.