Blueberry Recipes

1 pck (12 oz) frozen blueberries, unthawed; or 2 1/2 cups fresh Gingerich Farms blueberries
2 1/2 cups all-purpose baking mix
2/3 cup milk
2 tbsp sugar
1 tsp ground cinnamon
1/2 cup apricot jam

Heat oven to 450 degrees. 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 five times. Roll 1/2" thick; cut dough with a 3" heart cookie cutter. Place on ungreased cookie sheet. Gently re-roll and cut out scraps; place on cookie sheet. Bake until golden brown, 8 - 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. (Unfilled bottoms may be frozen for later use). Yield: 8 portions. Submitted by North American Blueberry Council