Blueberry Shortcakes with Blueberry Sauce

1.Preheat oven to 450 degrees. For the biscuits, combine flour, sugar, baking powder and salt in a bowl. Cut butter into the flour mixture until it resembles small peas. Stir in milk, then berries.
2.On a lightly floured surface, pat or roll dough to 1/2-inch thickness. Cut out 8 biscuits with a 2 1/2-inch round biscuit cutter. Place on an ungreased cookie sheet 1 inch apart. Bake until golden, 12-15 minutes. Let cool on a wire rack.
3.For the sauce, combine 1 cup water, 2/3 cup sugar, cornstarch, vanilla, 1/8 teaspoon salt and cinnamon in a saucepan. Bring to a boil over medium-high heat, stirring constantly; boil for 1 minute. Stir in berries and cook until glazed, 30 seconds. Transfer to a bowl and let cool. Cover and refrigerate for 1 hour or overnight.
4.Pour the sauce over sliced biscuits and top with whipped cream.