2 cups fresh blueberries
3/4 cup sugar
Additional blueberries
6 scoops vanilla ice cream
Whipped cream

To make biscuits:
Preheat oven to 425°. Combine flour, baking powder, salt and shortening in a medium-sized mixing bowl. Cut shortening into flour with pastry knife until corn size nuggets appear. Stir in milk and mix with wooden spoon for 30 seconds. Spread onto a well-floured board and knead gently for 15 seconds. Roll out to a 1/2" thickness and cut into 3" circles with a round cookie cutter or jar cap. Bake for 12-20 minutes or until golden color. Remove from oven and cool. Makes 6-8.

For assembling shortcake:
Set out 6 serving places. Combine 2 cups blueberries and sugar in a blender and blend until thick purée forms. Slice 6 biscuits in half horizontally. On each of the six plates, pour 3 tablespoons of blueberry purée. On top of each, place bottom half of biscuit. Place additional blueberries, scoop of ice cream and whipped cream on top of the biscuit. Top with other half of biscuit and garnish with more purée, blueberries and whipped cream in an attractive manner. Serves 6.