Blueberry Biscuits

Ingredients

• 1/2 cup frozen blueberries, thawed
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup sugar
• 1/3 cup shortening
• 1 large egg
• 3/4 cup buttermilk
• 3 tablespoons butter or margarine, melted
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon

Preparation

1. Pat blueberries dry with paper towels; set aside.
2. Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender until crumbly.
3. Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold in blueberries.
4. Turn dough out onto a lightly floured surface; knead 3 or 4 times.
5. Pat or roll dough to 3/4-inch thickness; cut with a 2 3/4-inch round cutter, and place on a lightly greased baking sheet.
6. Bake at 400° for 15 minutes or until biscuits are golden brown. Stir together butter, 2 tablespoons sugar and cinnamon; brush mixture over warm biscuits.
8. NOTE: Recipe can be doubled. Store biscuits in an airtight container for up to 3 weeks in freezer.