1. Add 1 cup granulated sugar to large saucepan and cook over medium heat, stirring, until light amber in color. Add corn and stir. Cook until well combined and corn begins to release some juices, about 1 or 2 minutes. Pour onto a piece of parchment sprayed with non-stick oil and allow to cool.

2. Combine flour, baking powder, brown sugar and salt in a large bowl. Combine buttermilk and sour cream in another bowl and set aside.

3. Shred frozen butter into bowl with flour and toss to coat butter, breaking up any pieces larger than a pea. Add corn, separating kernels to coat with flour and butter. Mix until evenly combined. When butter and corn are evenly dispersed in flour, create a well in the center of the bowl and pour in buttermilk mixture. Stir from center out to create a dough. Dough will be slightly shaggy and clumps of butter will be visible.

4. Turn dough onto lightly floured surface and roll to 1” thick; dust with flour. Cut into 12 squares. Place biscuits on a lightly oiled sheet pan 2” apart and freeze for 20 minutes.

5. Preheat oven to 350°. When oven is hot, bake biscuits for 12 to 15 minutes or until edges are deep golden brown. Allow to cool to room temperature, then cut in half. Fill with whipped cream and fresh berries.