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- Apricot Filled Blueberry Biscuits
Breakfasts
Whether you're looking for an easy weekday solution or a decadent weekend brunch, BC blueberries add a healthy kick-start to your day!
Apricot Filled Blueberry Biscuits
Apricot Filled Blueberry Biscuits
Ingredients
- 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
Directions
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.)