For the Saskatoon filling I used different amounts than my Saskatoon sauce. You want more berries than sauce - slightly- so I used less water to achieve this.
Combine the Saskatoons, water, lemon juice, cornstarch and sugar in a large saucepan.
Bring to a boil on a medium-high heat.
Cook for 10-5 minutes until the Saskatoon are the desired softness. The Saskatoons I picked in the Edmonton River Valley cooked up lickety split due to the different variety that they were compared to my BC Saskatoons.
Once cooked, spoon into the ramekins in equal amounts.
For the biscuit topping, measure out all of the dry ingredients into a bowl, whisking to ensure they are combined well.
Cut in the cold butter until it's crumbled.
Add in the cream until the dough is moistened and sticks together.
Roll the dough into a log and cut into as many pieces as you need "tops". I needed 4 tops so cut the dough into 4 even disks.
Flatten the disks and place on top of the sauce in the ramekins. The closer you get to matching the exact size, the less sauce spillage you will get over the side of the ramekin. If you are using an 8 inch x 8 inch pan, drop the topping by spoonfuls over the filling in the pan.
Bake in a 400 degree oven for 15-20 minutes, until the biscuits are a golden brown like pictured below.