Breakfast Trifle

Directions

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.