Apricot-Filled Blueberry Biscuits

For those of you that love fruit filled pastries, try apricot-filled blueberry biscuits! I know it’s a mouthful, but they are so delicious and easy to make. These are such a fun take on pies, only easier. At Kathey Jo’s Kitchen, I like making these during the holidays. You could make these festive by utilizing cookie cutters, such as hearts for Valentine’s Day, or eggs for Easter.

Impress your loved ones with this perfect filling combination. I recommend fresh blueberries, but if you don’t have access to them, frozen blueberries will work just fine. As for the apricot, jam spreading is perfect. If I have fresh apricots in my fruit bowl, I’ll sometimes dice some in there for some extra texture. Combined with ground cinnamon, this apricot/blueberry filling is a great balance of sweet and tarte.

When it comes to the dough, you can even use Bisquick. One you begin mixing and soft dough forms, knead it about five times so it can be nice and fluffy. This is where the fun part begins; you’ll proceed by rolling ½ inch of thickness and cutting the dough as desired (you can use those cookie cutters here). You’ll then place them on an ungreased cookie cutter and bake them until they are golden brown— roughly 8-10 minutes. Serve them with more blueberries or topped with whip cream and enjoy!

INGREDIENTS

• 1 12-ounce package frozen blueberries — unthawed OR
• 2 1/2 cups fresh blueberries
• 2 ¼ cups all-purpose baking mix (like Bisquick)
• 2/3 cup milk
• 6 tablespoons sugar
• 2 teaspoon ground cinnamon
• 1/2 cup apricot jam

DIRECTIONS

1. Heat oven to 450 degrees F.
2. Reserve 1/2 cup blueberries for garnish.
3. In a large bowl combine baking mix, milk, sugar, cinnamon and remaining 2 cups blueberries.
4. Stir just until soft dough forms.
5. Turn dough onto surface dusted with baking mix; knead 5 times.
6. Roll 1/2-inch thick; cut dough with a 3-inch heart or other shaped cookie cutter.
7. Place on ungreased cookie sheet.
8. Gently re-roll and cut out scraps; place on cookie sheet.
9. Bake until golden brown, 8 to 10 minutes.
10. To serve: Slice biscuits horizontally in halves; spread apricot preserves on bottom halves; cover with tops.