1¼cupsall purpose flour, plus more to dust work surface
1⅓cupsheavy cream, plus 1 tablespoon for brushing tops of biscuits
1½teaspoonsturbinado sugar or brown sugar, for sprinkling
For the whipped cream:
½cupheavy whipped cream
½teaspoonpure vanilla extract
To make the berry topping:
Combine the berries in a large bowl with the lemon juice, sugar, and vanilla. Toss and let sit out at room temperature while you prepare the biscuits and whipped cream.
To make the biscuits:
Preheat oven to 375℉. Whisk together the masa, flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and stir in 1⅓ cups heavy cream until incorporated. Dust your work surface with flour and knead the dough for one minute until it fully comes together.
Pat the dough into a ¾ inch thick square. Use a 3 inch biscuit cutter and cut out 6 biscuits. Repat the dough together to cut the last few biscuits. Place on a parchment lined baking sheet. Brush with the remaining tablespoon heavy cream and sprinkle with sugar. Bake for 15-18 minutes, until lightly golden brown. Cool before serving.
To make the whipped cream:
Combine the heavy cream and sour cream in a large bowl. Use a hand mixer to whip it until it thickens. Add the sugar and vanilla and continue to whip it until it reaches soft peaks.
To serve, split the biscuits in half after they have cooled. Top with the juicy berries and whipped cream.