1 teaspoon ground cinnamon
2 teaspoons plus 3/4 cup granulated sugar
2 tablespoons cornstarch
1 cup boiling water
2 cups fresh raspberries
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup vegetable oil
2/3 cup skim milk
Filling: Heat oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
Mix cinnamon and 2 teaspoons sugar in small bowl.
Mix 3/4 cup sugar and cornstarch in saucepan. Gradually stir in boiling water. Bring to a boil; add berries.
Pour into prepared dish.
Drop dough over berry mixture, 1/8 cup for each biscuit, for a total of 12. Sprinkle with cinnamon-sugar.
Bake for 40 minutes or until biscuits are browned.
Biscuits: Mix flour and baking powder in small bowl.
In another bowl, mix oil and milk. Add to flour mixture; stir until ball forms.