Directions

1. Preheat oven to 350°.
2. Place parchment along a baking sheet.
3. Add baking mixture in a bowl.
   
4. Rapidly cut butter into the mix by hand, or using a pastry cutter or a fork, until the size of small peas.
5. Add in sour cream, lemon zest, and berries.
6. Mix in ice-cold 7UP® – blend will be somewhat wet.
   
7. Dust flour on a work surface and place the mixture on it; add a dash of baking mix if too wet.
8. Lightly pat or roll out until it is roughly 1-inch thick.
9. Cut into cubes or circles using a 3-4-inch circle cutter.
   
10. Place on a set baking sheet, and bake for 20-25 minutes until golden and fluffy.
11. To make the berry jam, put 7UP® and mixed berries in a heavy-bottomed pan, and bring to a boil.
    
12. Mix in lemon zest, lemon juice, and vanilla bean.
13. Turned the heat down to medium-low, and simmer until berries fall apart and blend thickens.
    
14. Turn off the heat and allow it to cool; pour into a Mason jar and seal it with a lid.
15. Jam will hold for 2 weeks in refrigerator.
16. Add jam to a biscuit, and add a dollop of cream, along with fresh berries, and mint.