Preheat the oven to 400°F. Line a baking sheet with parchment paper or grease well (the cooked berries tend to stick to the baking surface).

In a large bowl whisk together the flour, sugar, baking powder, and salt.

Use a box grater to cut the butter into the flour and then work the butter and flour together with your fingers until you have uniform coarse crumbs, none larger than a pea.

Using a rubber spatula, gently stir in the evaporated milk until the dough is evenly damp. Fold in the berries and then turn the dough out onto a lightly floured surface.

Working with floured hands to prevent sticking, pat the dough out to about ½ - ¾” thick. Use a small biscuit cutter (about 2”) OR a floured juice glass to cut out the biscuits.

Place them about an inch apart on the prepared baking sheet.

Brush the tops with a little evaporated milk and then bake for 15 minutes. The tops will be golden brown.

These are best served warm but I still love them cold the next day.