Instructions: Wash berries; combine with the 1/2 cup sugar in large bowl. Stir lightly, crushing a few of the berries. Let stand 30 minutes or until juices run freely.

Sift flour, baking powder, salt and 2 tablespoons sugar into a large bowl. Cut in shortening with pastry blender until mixture resembles cornmeal. Add milk; stir lightly with fork just until 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 tablespoons sugar and orange rind in a cup; sprinkle sugar mixture over biscuits.

Bake in hot (425F) oven 25 minutes or until golden brown.

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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