Step 1

Place a rack in the middle position and preheat the oven to 400°F.

Step 2

In a large mixing bowl, combine 2 cups of the flour with the shortening and use a pastry cutter or two forks to blend them into a coarse meal.

Step 3

Cut the cold butter into pea-size pieces. Add them to the bowl and stir to coat with the flour, then pour in the milk, using a fork to stir the mixture into a soft, shaggy dough. Add a bit more flour, as needed. Do not overmix.

Step 4

Generously flour your work surface and your 3-inch round biscuit cutter (or inverted glass). Transfer the dough there and knead it six times — only adding a little more flour, as needed, to keep it from being too sticky and just to keep it workable.

Step 5

Gently pat or roll out the dough to a thickness of about 1/2 inch. Use the biscuit cutter to cut straight down, without twisting, to form a total of 8 biscuits. Gently reroll the scraps to use all the dough.

Step 6

Place the biscuit rounds on an ungreased baking sheet, close together but not touching. Brush off any excess flour. Bake on the middle rack until lightly browned on top and bottom, 12 to 15 minutes.

Step 7

Butter the biscuit tops and serve hot.

Step 8

Combine the sugar, 1/2 cup water, and the berries in a medium saucepan over medium heat. Cook for about 8 minutes, stirring often, until the sugar has dissolved and the berries have softened and yielded some of their juices. The “soup” will be only slightly thickened. Remove from the heat.

Step 9

Equally divide the berry soup between two individual shallow bowls. Place 2 biscuits in each bowl and serve.