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" 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.