Appalachian Blueberry Pie - Apricot-Filled Blueberry Biscuits - Blueberry Baskets - Blueberry Cake - Blueberry Cornmeal Cake -
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Apricot-Filled Blueberry Biscuits
1 pack (12 oz) frozen blueberries, un-thawed; 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 un-greased 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
1 pack (12 oz) frozen blueberries, un-thawed; 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 un-greased 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