You may adjust the sugar to the berries' natural sweetness or lack thereof. Lowfat or fat-free milk can be used in the pastry top.
Ingredients:
Preheat oven to 450° F.
Toss berries with 1/2 cup sugar and the lemon juice. Place in baking dish. I use a small (1 qt) glass casserole, but an 8x8 pan will do. Dot with butter. Set aside.
In separate bowl, mix Bisquick, sugar, and milk until a soft dough forms. Drop by spoonfuls on top of berries. No need to be fancy, just drop the dough in lumps around the edge in a circle.
Bake for 20 minutes or until biscuit top is nicely browned and berries are cooked.
Cook's Note: Adjust the sugar to taste, but I prefer my berries a little on the tart side. This recipe also works with blackberries.