Heat
oven to 450 F. 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.)
Yield:
8 servings