3 cartons raspberries
1 carton strawberries
1 carton blueberries
2 (or more) cups cherries
1/2 cup light syrup (the syrup in canned things works great!)
biscuit mix (either Bisquick or homemade)
sugar, for sprinkling

HOMEMADE BISCUIT MIX:

2 cups all-purpose flour
4 tbsp. (1/2 stick) cold butter
3/4 cup milk
1/4 tsp. salt
1/4 cup sugar
2 tsp. cinnamon
1 tsp. cloves

Preheat oven to 425°F.

Wash your berries. Slice up the strawberries and line the bottom of a baking pan. Put a light sprinkle of sugar over them. Cut up your cherries removing the pits and stems. Put those in the pan. Just toss in your raspberries and blueberries in and sprinkle a little more sugar over them.

Tip: I put a few tablespoons of honey over them instead of the sugar for less... well sugar.

For your biscuits, mix up your mix or, put the flour, baking soda, and all dry ingredients in a electric mixer (or food processor, or use an egg beater). Cut your butter up into slices or small cubes and as the mixer is going add them. Wait until the mixture looks flaky to add the milk. You might need some more milk because you want the batter to batter to be a little more liquidy then normal.

Now get a tablespoon and form small biscuits and place them right on top of your berries. Get a bit of salt and pepper and sprinkle it on top of the biscuits. This helps add a layer of flavor.

Bake at 425°F for 30 to 45 minutes or until top is golden brown.

Submitted by: Tariel Corbeau