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Apricot-Filled Blueberry Biscuits

Source of Recipe


Rocky Mountain News






List of Ingredients



• 1 (12-ounce) pkg. frozen blueberries, unthawed (or 2-1/2 cups fresh blueberries)
  
• 2-1/4 cups all-purpose baking mix, such as Bisquick
  
• 2/3 cup milk
  
• 2 Tbsp sugar
  
• 1 tsp ground cinnamon
  
• 1/2 cup apricot jam
  






Instructions



1. Heat oven to 450 degrees (F).
   
   
2. Reserve 1/2 cup blueberries for garnish. In a large bowl, combine baking mix, milk, sugar, cinnamon and remaining 2 cups blueberries. Stir just until soft dough forms.
   
   
3. Turn dough onto surface dusted with baking mix; knead 5 times. Roll 1/2-inch thick; cut dough with a 3-inch heart cutter 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.
   
   
4. 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. (Any unfilled biscuits may be frozen for later use.)
   
   Makes 8 servings.