Apricot Filled Blueberry Biscuits - frozen blueberries

Method

• Heat oven to 450 F.
• 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.
• Turn dough onto surface dusted with baking mix; knead 5 times.
• Roll 1/2-inch thick; cut dough with a 3" 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.
• (Any unfilled biscuits may be frozen for later use.)
• Yield: 8 servings.