Pre-heat oven to 350ºF.
Combine assorted berries in a 2-qt. round/oval microwaveable casserole.
Microwave on high for 1 minute.
Reserve 1 tsp. granulated sugar; stir remaining sugar, dry pudding mix and 1/4 cup water into berry mixture.
In a medium bowl, combine baking mix, sour cream and remaining water.
Drop 6 equal mounds of batter over the fruit mixture, ensuring they do not touch each other.
In a small bowl, mix reserved sugar and cinnamon; sprinkle over dough.
Place in pre-heated oven and bake 35 min. or until fruit mixture is hot, bubbly and biscuits are lightly browned.
Serve warm topped with vanilla ice cream.
