Blueberry Biscuit Cobbler

Preheat convection oven to 325°F.

Combine 1/2 cup sugar, cornstarch and cinnamon, if using, in a saucepan. Gradually whisk in water until smooth.

Cook over medium heat, stirring frequently, until mixture begins to thicken. Stir in lemon juice.

Gently fold frozen blueberries into the thickened mixture until evenly coated.

Lightly grease a half-size steam table pan. Spread blueberry filling evenly in the prepared pan.

Combine 4 tablespoons sugar and 1 teaspoon cinnamon in a shallow pan.

Lightly brush each thawed Bridgford White Whole Wheat Heat & Serve Biscuit with melted butter, then lightly coat or sprinkle with the cinnamon-sugar mixture.

Arrange the 16 coated biscuits evenly over the blueberry filling in a 4 x 4 arrangement.

Bake at 325°F convection for approximately 20–25 minutes, or until the blueberry filling is hot and bubbly and the biscuits are heated through and lightly browned.

Allow cobbler to stand approximately 10 minutes before serving.

Portion into 16 equal servings. Each serving should include 1 biscuit and 1/16 of the blueberry filling.

Variations:

Other creditable frozen or canned fruits may be substituted for the blueberries to create different seasonal varieties. Try apples, peaches, cherries, strawberries or mixed berries. Adjust the amount of liquid, thickener and added sugar as needed based on the fruit selected. Verify the quantity and meal pattern contribution of substituted fruits using the USDA Food Buying Guide.

K–12 Meal Pattern Contribution:

Yield: 16 servings
Pan: 1 half-size steam table pan, approximately 12¾” x 10⅜” x 2½”
Serving Size: 1 biscuit with blueberry filling

1 serving (1/16 pan) provides:

1/2 cup Fruit
1 oz. eq. Grain