Preheat oven to 375. Lightly grease 9x13 glass dish.

Toss together the berries, sugar, cornstarch, lemon juice. Spoon evenly into the prepared bowls.

In a food processor, combine the flour, baking powder, baking soda, sugar, and salt. Add the butter pieces and pulse until theyre cut up very small. (No food processor? Alternately - these are actually the original directions - freeze the butter, grate on the large holes of a box grater, and stir into the flour mixture.) Stir in the buttermilk until the flour is evenly moistened and a cohesive dough forms.

Spoon the dough over the fruit in rustic lumps. For a slightly more finished look, brush with milk and sprinkle with coarse sugar.

Put on a baking sheet and place in the oven. Bake for 25 to 30 minutes, until the biscuits are fully cooked and the fruit is bubbly throughout. Let cool a few minutes and serve, with a little ice cream or whipped cream if you like.

NOTE: Seemed to need more topping for this amount of fruit?