In a large bowl, stir together the flour, baking powder, sugar, and salt. Cut the cold butter into small cubes, and cut into the flour mixture using a pastry cutter or your hands until the mixture resembles very coarse crumbs.

Slowly work in 2/3 cup heavy cream and vanilla until a shaggy dough forms. Turn onto a floured surface. You’ll need to knead the dough a little to form a roll-able dough. Working quickly, pat the dough into a disk about 1/2 inch thick. Cut into 4 sections, and stack each section on top of each other.

Roll this into a large rectangle, about 1/4-1/2 inch thick. Using a small round or square cutter, cut out as many small circles of dough as you can.

Move the cut biscuits onto a plate, and place in the freezer while you make the filling.

Preheat the oven to 400 degrees. In a small bowl, stir together all the ingredients for the filling until no dry spots of cornstarch remain.

Pour the filling into a small shallow baking/casserole dish. I’m using a dish that holds only about 4 cups. You can use 4-6 large ramekins, or an 8x8 inch cake pan.

Place the chilled biscuits over the top of the filling, as close together as you can- some overlap is okay- covering all of the filling in the pan. Brush the tops of the biscuits with the additional cream generously, and top generously with the coarse sugar.

Place your baking dish on top of a sheet pan to catch any juice that spills over. Bake for 20-22 minutes, or until the biscuits are deeply golden brown, and the juices of the fruit are bubbling and hot. Cool slightly, and serve warm with vanilla ice cream or whipped cream! It’s a MOOD.