|Canned blueberries||15 Ounce (1 can)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Refrigerated biscuits||6 (1 package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
Drain blueberries, reserving syrup; add enough water to syrup to make 1 cup.
In blazer pan of chafing dish mix together the 1/3 cup sugar, cornstarch, and salt; gradually stir in syrup.
Cook and stir over direct heat till thickened and bubbly.
Stir in blueberries and lemon juice; return to boiling.
Dip biscuits in water, then roll in mixture of the 1/4 cup sugar and cinnamon.
Place biscuits in bubbly sauce (do not overlap); cover.
Cook 8 to 10 minutes or till done.