1. Place a rack in upper-middle of oven and heat to 400 degrees. Line a rimmed baking sheet with parchment and set aside. Whisk flour, 1/3 cup sugar, the baking powder, 1 teaspoon salt, and baking soda in a large bowl. In a medium bowl, whisk eggs and 1/2 sour cream until smooth, then whisk in water; set aside.
2. Add butter to flour mixture and toss to coat. Using fingers, work butter into flour until pea-size pieces form. Add sour cream mixture and use a rubber spatula to fold and press until a shaggy dough forms. Use hands to gently knead dough in bowl until no dry flour remains, being careful not to overmix.
3. Turn dough out onto prepared baking sheet and use lightly floured hands to press into a rough 10x8" rectangle (dough should be about 3/4" thick). Sprinkle with 2 tablespoons sugar, then transfer to oven and bake until golden brown and puffed, 16 to 20 minutes, rotating halfway through. Set baking sheet on a wire rack and let crust cool completely, about 45 minutes.
4. Meanwhile, combine berries, 1/4 cup sugar, 1 teaspoon vanilla, and a pinch of salt in a large bowl and let sit, stirring occasionally, until juices form, about 30 minutes.
5. In a medium bowl, combine heavy cream, remaining 1/2 cup sour cream, remaining 3 tablespoons sugar and 1 teaspoon vanilla and beat with an electric mixer on medium-low until frothy, about 1 minute. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes.
6. To serve, spread cream mixture over cooled biscuit crust, leaving a 1" border, then spoon berries and juices over top.
Source: Hannaford fresh Magazine, July - August 2020