Servings: 8
Notes: Any unfilled biscuits may be frozen for later use.
Categories: Biscuits/ Muffins/ Rolls, The N. A. Blueberry Council
1 12-ounce package frozen blueberries, unthawed
OR
2 1/2 cups fresh blueberries
2 1/4 cups all-purpose baking mix (like Bisquick)
2/3 cup milk
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup apricot jam
1. Heat oven to 450ºF. Reserve 1/2 cup blueberries for garnish.
2. In a large bowl combine baking mix, milk, sugar, cinnamon and remaining 2 cups blueberries. Stir just until soft dough forms. Turn dough onto surface dusted with baking mix; knead 5 times. Roll 1/2-inch thick; cut dough with a 3-inch heart or other shaped cookie cutter. Place on ungreased cookie sheet. Gently re-roll and cut out scraps; place on cookie sheet. Bake until golden brown, 8 to 10 minutes.
To serve: Slice biscuits horizontally in halves; spread apricot preserves on bottom halves; cover with tops. Serve with reserved blueberries and whipped cream, if desired.
Notes: Any unfilled biscuits may be frozen for later use.
Categories: Biscuits/ Muffins/ Rolls, The N. A. Blueberry Council
1 12-ounce package frozen blueberries, unthawed
OR
2 1/2 cups fresh blueberries
2 1/4 cups all-purpose baking mix (like Bisquick)
2/3 cup milk
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup apricot jam
1. Heat oven to 450ºF. Reserve 1/2 cup blueberries for garnish.
2. In a large bowl combine baking mix, milk, sugar, cinnamon and remaining 2 cups blueberries. Stir just until soft dough forms. Turn dough onto surface dusted with baking mix; knead 5 times. Roll 1/2-inch thick; cut dough with a 3-inch heart or other shaped cookie cutter. Place on ungreased cookie sheet. Gently re-roll and cut out scraps; place on cookie sheet. Bake until golden brown, 8 to 10 minutes.
To serve: Slice biscuits horizontally in halves; spread apricot preserves on bottom halves; cover with tops. Serve with reserved blueberries and whipped cream, if desired.
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