Apricot-Filled Blueberry Biscuits
1 package (12 ounces) frozen blueberries (about 2-1/2 cups), unthawed
2-1/4 cups all-purpose baking mix (such as Bisquick)
2/3 cup milk
2 Tbs sugar
1 tsp ground cinnamon
1/2 cup apricot jam
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.
- Slice biscuits horizontally in halves; spread apricot preserves on bottom halves; cover with tops. Serve with reserved blueberries and whipped cream, if desired. (Any unfilled biscuits may be frozen for later use.)
Source: North American Blueberry Council