Fresh Orange Shortcake

Peel and section enough oranges to make 5 cups of orange sections; drain, reserving 3/4 cup juice. Set aside 1 cup of sections for topping.

Combine sugar, butter, orange juice, cornstarch, water, lemon juice, and orange rind in a medium saucepan. Cook over low heat, stirring constantly, until slightly thickened and bubbly. Remove from heat; stir in 4 cups orange sections.

Place 1 pastry round on each serving dish; cover each with 1/3 cup orange sauce. Top with remaining pastry rounds. Spoon remaining orange sauce over each. Garnish with a dollop of whipped cream and an orange section.

For Shortcake Pastry: Combine dry ingredients; add oil and milk, stirring until mixture forms a ball.

Roll dough out on a lightly floured surface to 1/8 inch thickness; cut into rounds with a 2-1/2 inch biscuit cutter. using a metal spatula, lift rounds and place on a lightly greased baking sheet.

Bake at 350 degrees F for 18 to 20 minutes or until lightly browned. (Pastry will be very fragile.) Cool on wire racks. Store in an airtight container, or freeze until needed.