Berry Biscuit Cups

Roughly chop the berries and mix them with the sugar (use more sugar if you want them sweeter) and vanilla.
Let them sit for at least 45-60 minutes.

Preheat the oven to 375 degrees. Spray a muffin tin with nonstick spray.

Open the tube of biscuits and and separate each biscuit horizontally into two rounds. Gently pull or roll them until they are big enough to line the cups to the top. Press the halves firmly into the muffin tin, forming a cup.

Fill each cup with berries and the juice and dollop 1/4 teaspoon of cold butter on top. Bake for 10-15 minutes or until the biscuit cup edges are golden brown.

Let cool in the pan for a couple minutes, then transfer to a wire rack. Serve warm, with whipped cream.