Ingredients:
2 cups biscuit mix
1 cup milk
2 tablespoons of sugar
2 tablespoons oil
2 eggs
1 cup fresh or frozen blueberries
Directions:
Heat oven to 425°.
Grease a jelly roll pan. Beat
all ingredients except blueberries with a wire whisk or hand beater. Fold in blueberries. Spread batter in pan and distributing
berries evenly. 814 to 16 minutes until
top is like golden brown. Cut into 12
pieces. Serve immediately with warm
syrup.
This recipe appeared in the Fairfax Journal on September
1, 1993. It was posted to the MM
Recipes Digest (Volume 3, No. 190) on August 3, 1996. Kathy Costin passed this recipe on to Claudette Costin who passed
it along to Granny’s Cookbook.