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Apricot-Filled Blueberry Biscuits

Prep: 15 minutes
Cook: 10 minutes


1 package (12 ounces) thawed frozen blueberries or 2½ cups fresh blueberries
2¼ cups all-purpose baking mix (like Bisquick)
¾ cup milk
2 tablespoons sugar
1 teaspoon ground cinnamon
½ cup apricot jam

Heat oven to 450°F. Reserve ½ 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 ½-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 and 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.)
Recipe courtesy U.S. Highbush Blueberry Council