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2 cups biscuit mix
2 tablespoons sugar
1-1/2 tablespoons grated orange peel
1/2 cup milk
1/4 cup butter or margarine -- melted
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup pecans -- chopped
1/4 cup frozen blueberries -- thawed and drained
1 cup sifted powdered sugar
2 tablespoons milk
Combine biscuit mix, 2 tablespoons sugar, and orange peel in a mixing bowl; mix well. Stir 1/2 cup milk into flour mixture to make a moderately stiff dough.
Turn dough out onto a floured surface, kneading lightly until dough is smooth. Roll out to a 15- x 9-inch rectangle (about 1/4 inch thick); brush melted butter over dough, leaving a narrow margin on all sides.
Combine brown sugar, cinnamon, and pecans; sprinkle over dough. Sprinkle blueberries evenly over dough. Roll up jellyroll fashion, beginning at long side; moisten edges with water to seal. Cut roll into 15 (1-inch) slices; place slices cut side down in a greased 9-inch round cake pan. Bake at 425 degrees F. for 25 minutes or until rolls are lightly browned. Combine powdered sugar and 2 tablespoons milk, mixing well; drizzle over warm rolls. Yield: 15 servings.
2 tablespoons sugar
1-1/2 tablespoons grated orange peel
1/2 cup milk
1/4 cup butter or margarine -- melted
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup pecans -- chopped
1/4 cup frozen blueberries -- thawed and drained
1 cup sifted powdered sugar
2 tablespoons milk
Combine biscuit mix, 2 tablespoons sugar, and orange peel in a mixing bowl; mix well. Stir 1/2 cup milk into flour mixture to make a moderately stiff dough.
Turn dough out onto a floured surface, kneading lightly until dough is smooth. Roll out to a 15- x 9-inch rectangle (about 1/4 inch thick); brush melted butter over dough, leaving a narrow margin on all sides.
Combine brown sugar, cinnamon, and pecans; sprinkle over dough. Sprinkle blueberries evenly over dough. Roll up jellyroll fashion, beginning at long side; moisten edges with water to seal. Cut roll into 15 (1-inch) slices; place slices cut side down in a greased 9-inch round cake pan. Bake at 425 degrees F. for 25 minutes or until rolls are lightly browned. Combine powdered sugar and 2 tablespoons milk, mixing well; drizzle over warm rolls. Yield: 15 servings.
