The small version of the counter top food processor works perfect for this recipe. You can make the biscuit by hand or in the standard food processor as well. Any local, summer berry such as marion berries or raspberries, will work fine. Pulse the flour, sugar, Clabber Girl Baking Powder, Clabber Girl Baking Soda, salt and nutmeg in a food processor. Add the butter and pulse a few times till the mixture looks crumbly. Pour in the milk and pulse, just till it pulls together. Knead a few times on a floured surface, flatten into a disc, wrap in plastic and refrigerate for about an hour or overnight. Pre-heat the oven to 375 degrees F. Toss the apples, berries, water, 3 Tbsp. of the sugar, cinnamon and flour till mixed. Place in the baking dish. Roll the refrigerated dough, or pat with your hand, to a 1/4 inch thickness. Cut into 6 or 8 circles, or make fanciful shapes and place over the fruit. Brush with milk and sprinkle with the remaining 2 Tbsp. of sugar. Bake for about 25 to 30 minutes, until the biscuits are golden brown and the fruit looks thickened and bubbly. Recipe by Mani Niall.