Place the uniformly cut fresh fruit into a large glass or ceramic mixing bowl.

Pour the silver Tequila directly over the fruit. Sprinkle evenly with the 1 tablespoon of granulated sugar and the fresh orange zest.

Stir gently to coat. Cover and refrigerate for a minimum of 30 minutes (or overnight). This critical osmotic process forces the fruit to release its natural juices, marrying them with the alcohol and sugar to create a thick, complex, syrupy reduction without the use of heat.

Preheat the oven to 400°F. Line a heavy metal baking sheet with parchment paper.

In a small bowl, whisk together the cold buttermilk and the large egg until completely unified. Set aside.

Place the all-purpose flour, baking powder, baking soda, kosher salt, and ½ cup of granulated sugar into the bowl of a food processor. Pulse twice to distribute the dry ingredients.

Drop the chilled cubes of shortening and 3 tablespoons of cold butter directly over the flour. Pulse the machine repeatedly until the fat is cut into the flour and the mixture resembles coarse, craggy peas. (Do not overmix; the pockets of cold fat are essential for a flaky rise).

With the food processor running, slowly pour the buttermilk mixture through the feed tube just until the dough rapidly clumps together. Stop immediately.

Turn the highly wet, sticky dough out onto a heavily floured marble surface.

Scatter the roughly chopped fresh blueberries over the dough, dusting them with a pinch of flour. Gently fold the berries into the dough by hand, handling the mixture as little as possible to prevent melting the butter or overworking the gluten.

Gently pat the dough into a 4x8-inch rectangle, about ½-inch thick. Using a floured 3-inch round biscuit cutter, punch out 12 circles, gently pressing the scraps back together as needed.

Transfer the cut biscuits to the prepared baking sheet. Bake until the biscuits rise dramatically and the edges turn golden brown, about 10 to 12 minutes.

While the biscuits bake, mix the 3 tablespoons of melted butter with the 2 tablespoons of sugar and ground nutmeg to form a thick paste. Immediately brush this paste over the hot biscuits as they emerge from the oven. Allow them to cool on the pan.

In a large stainless steel bowl, use a hand mixer to aggressively whip the heavy cream and confectioners’ sugar until thick, stiff, structural peaks form.

To assemble, split a cooled biscuit in half horizontally. Layer the bottom half with a generous scoop of ice cream, a heavy spoonful of the macerated fruit and syrup, the top half of the biscuit, more syrupy fruit, and crown the entire structure with a massive plop of the freshly whipped cream. Serve immediately.