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Source: Fabulous Food Associations

Apricot-Filled Blueberry Biscuits
Serve these at your next brunch!
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Serves: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
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1 package (12 ounces) frozen blueberries, unthawed
2 1/4 cups all-purpose baking mix
2/3 cup milk
2 tablespoons sugar
1 teaspoon 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 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.)




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