Preheat oven to 350

Toss the cut berries with the sugar and then spread half the berries on a cookie sheet lined with a silpat or parchment paper and roast until they are just soft and releasing their juices and the house smells like berries (about 15 minutes). Toss the fresh berries with about half of the basil chiffonade and set aside.

When the berries are done roasting allow the pan to cool and add the fresh berries to the cookie sheet, spread out with as few pieces touching as possible. Freeze until firm.

In the meantime whisk together the flours, salt, and baking powder. Throw in the freezer while you shred the butter. Combine the frozen butter with the flour mixture.

Up the oven heat to 450

Combine the remaining basil and the softened butter and stir to thoroughly combine.

When the berries are completely firm toss them with the butter flour mixture until the berries are coated.

Add the yogurt or buttermilk and stir until just combined, adding more liquid as necessary until the dough just holds together.

Turn the dough out onto a lightly floured surface, turning to knead a couple of times to form a cohesive dough. Roll out to about an inch thick. Lightly coat the tops of the biscuits with the softened basil butter mixture, cut into your desired shape and bake on a cookie sheet lined with a silpat or parchment paper until golden brown. About 15 minutes.

While the biscuits are baking refrigerate the basil butter to just firm it up.

Serve warm or at room temperature with the basil butter.