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.
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