Add the cold butter, then mix (preferably with a paddle attachment) until you have a cornmeal texture.
Add ¾ cup of the milk, vanilla and orange zest and mix until completely combined (to zest an orange, use a zester, paring knife or vegetable peeler to remove only the colored part of the skin).
Roll out the dough (if desired, roll it out a second time) and cut into circles.
Place on a baking sheet, brush the tops with remaining milk, and sprinkle with sugar.
Bake for 10–15 minutes, until golden brown.
Assembly[]
Slice the biscuits in half and place on plates.
Spoon some of the berry mixture on the bottom half and top with a dollop of fat-free whipped cream.
Cover with the top half of the biscuit and add some more berries and whipped cream.