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Apricot Filled Blueberry Biscuits

Apricot Filled Blueberry Biscuits

8 servings



  • 1 package (12 ounces) 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



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-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. (Any unfilled biscuits may be frozen for later use.)