From WHITE LILY
Makes 8 servings
6 cups mixed blueberries, raspberries, and blackberries, fresh or frozen
2 tablespoons cornstarch
1/2 cup plus 1 tablespoon granulated sugar, divided1/4 teaspoon kosher salt
1 2/3 cups White Lily Self-Rising Flour
4 tablespoons butter, chilled
1/2 cup plus 2 tablespoons whole milk, divided
1.Heat oven to 375 degrees.
2.In a large bowl, combine berries, cornstarch, 1/4 cup sugar, and kosher salt. Spoon mixture into an 8-inch (2 quart) baking dish.
3.In another bowl, whisk together 1/4 cup sugar and flour. Add the butter, working it into the flour mixture until it is crumbly. Add 1/2 cup of milk and stir until just combined.
4.Turndough out onto a lightly floured surface. Press dough lightly 2 or 3 times to combine or until 1/4 inch thick; cut with 2-inch biscuit cutter.
5.Place cut biscuits on top of the berry mixture. Brush tops with 2 tablespoons milk and sprinkle with the remaining sugar.
6.Bake until the fruit is bubbling and the biscuits are golden, about 45 minutes. Let cool at room temperature for 15 minutes before serving.
Find this recipe and more holiday treats at whitelily.com