Heat oven to 450 degrees 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.)

Note: Baking with frozen blueberries. For best results, stir unthawed blueberries lightly dusted with flour into batters.

Recipe and Photo Courtesy of The North American Blueberry Council.