Blueberry Biscuit Schnitt
|Blueberries||2 Cup (32 tbs) (fresh)|
|Biscuit mix||2 Cup (32 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Orange rind||2 Teaspoon, grated|
|Egg||1 , beaten|
Rinse and drain the blueberries.
Mix the biscuit mix and milk in a bowl and stir until well mixed.
Knead on a lightly floured board until smooth.
Roll out to an 8 x 16-inch rectangle and place the blueberries in a mound down center of length of the rectangle.
Mix the sugar with cornstarch and orange rind and sprinkle over blueberries.
Fold over top and bottom of the rectangle 1 inch to enclose the ends of the filling.
Fold 1 side of the dough over the filling and fold remaining side over dough.
Place the roll, seam side down, on a greased cookie sheet and brush with the egg.
Bake at 400 degrees for 20 to 25 minutes.
Remove from cookie sheet with a spatula and place on a rack.
Cool and cut into 1-inch slices.