1-First Step: Preheat your oven to 350°F and grease a 9×13-inch baking pan. This prevents sticking and helps the topping brown evenly.

2-Second Step: In a large bowl, gently mix 8 cups mixed berries, 1/2 cup sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice, and 1/2 teaspoon vanilla extract until combined.

3-Third Step: Spread the fruit mixture evenly in your prepared pan. Try not to over-stir, since you want berries to keep their shape.

4-Fourth Step: In another bowl, whisk 1 1/2 cups flour, 1/3 cup sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Whisking first helps distribute the baking powder so the topping rises more evenly.

5-Fifth Step: Cut in 6 tablespoons cold, cubed butter until the mixture resembles pea-sized crumbs. A fork or pastry cutter works great here. Keep the butter cold for tender, flaky bites.

6-Sixth Step: Stir in 1/2 cup cold buttermilk until just combined. Stop mixing as soon as you don’t see dry flour. Over-mixing makes biscuits tough.

7-Seventh Step: Flatten handfuls of biscuit dough and place them randomly over the berries. Cover most of the surface so you get golden pockets throughout.

8-Eighth Step: Brush the dough with 1 tablespoon buttermilk and sprinkle with coarse sugar for a crunchy, sparkly top.

9-Ninth Step: Bake for 45 to 55 minutes, until the topping is golden and the berry filling is bubbling and cooked through. Start checking at 45 minutes, since ovens vary.

10-Final Step: Cool for 5 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.