• Preheat oven to 425°F. Line a baking sheet with parchment or a silpat mat and set aside. Do not skip this step. The berries will burn on the bottom of the biscuits while cooking, if the baking sheet is not lined.

ALL PURPOSE FLOUR DIRECTIONS

• In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add 1 1/4 cups of cream and stir just until combined, about 30 seconds. Add in the berries and lightly stir again.
• Transfer the dough out (leaving behind any flour left in the bowl) onto a floured countertop. Use the remaining 1/4 cup of cream (only as needed) to moisten the flour left in the bowl and then add it to the dough on the counter. Lightly knead the dough just a few times, until it is smooth.
• Pat the dough into a flat circle, about 3/4" thick. Use a cookie or biscuit cutter to cut the biscuits out and place them on the parchment-lined baking sheet. Bake until golden brown, approximately 13-18 minutes* until golden brown.

GLUTEN FREE DIRECTIONS

• In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add 1 cup of cream and stir just until a dough forms, maybe 30 seconds or so. Drizzle in a bit more cream as needed, up to another 1/4 cup or so. Add in the berries and stir lightly or mix with your hands to combine.
• Gently knead the dough in the bowl or on a floured countertop for less than a minute. This will be sticky dough. I found it simpler to leave it in the bowl and knead it just barely. Wheat free doughs lack the gluten that makes them elastic, so this will feel and look different from other biscuit dough you might have worked with in the past.
• Use a large scoop to scoop the batter onto a parchment-lined baking sheet and then shape the biscuits gently with your hands. Bake for 13-18 minutes* until golden brown. Enjoy!