Flaky Biscuits with Lemon Curd, Berries and Cream

Position a rack in the center of an oven and preheat to 500°F.

In a large bowl, stir together the flour, salt and baking powder. Add the shortening and, using a pastry blender or two knives, cut the shortening into the flour until coarse crumbs form. Add the milk and, using a fork, stir until large clumps form.

Transfer the dough to a lightly floured surface and gather into a ball. Flatten the dough with floured hands and roll out into a round 1/2 inch thick. Using a 3-inch round cookie cutter, cut the dough into 8 to 10 rounds. Transfer the rounds to an ungreased baking sheet. Gather the scraps into a ball, roll out to 1/2-inch thickness and cut out more rounds. Brush the biscuits with the 2 Tbs. cream and sprinkle with the sugar. Bake until golden and flaky, 8 to 10 minutes.

Transfer the biscuits to a wire rack and let cool for 5 minutes. Serve the biscuits, blueberries, raspberries, lemon curd and whipped cream separately and let your guests assemble their own creations.