For the Biscuits:

1. Preheat the oven to 375°.
2. In a large bowl mix together the flour, baking powder, salt, sugar and butter until combined and then form a well in the center.
3. In a separate medium size bowl whisk together the eggs and cream until combined and then pour into the dry mixture bowl.
4. Mix with a spoon until combined and transfer to a clean surface lightly dusted with flour. Dust the top of the dough with flour and roll it out until it is 1” thick. Use a circle cutter to make rounds and then transfer them to a sheet tray lined with parchment paper. Note: you will have to reform the dough after cutting it out with circles in order to get to 12 biscuits.
5. Bake in the oven for 18-20 minutes or until lightly browned and cooked in the center.
6. Serve immediately!

For the Jam:

1. In a medium size pan add in the raspberries, juice of 1 lemon and 2 cups of sugar and cook to 218° to 220° degrees. Mash with a hand masher and transfer the mixture to jars. The jam will stay good for up to 3 weeks.
2. Repeat the process with the blackberries.