Blueberries with Orange Zest Shortcake

• 1 pound frozen blueberries
• 1/3 cup sugar
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon orange zest
• 2 1/3 cups complete box biscuit mix
• 1/2 cup freshly squeezed orange juice
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• 8 ounces non-dairy whipped topping, thawed
• 1/4 teaspoon orange extract

1. Preheat oven to 425 degrees F.
2. For berries: In a small bowl, combine berries, sugar, orange juice and orange zest.
3. Chill in refrigerator for about 15 minutes.
4. For shortcake: In a bowl, combine box biscuit mix, orange juice, sugar and butter until soft dough forms (the orange juice will substitute for water in the boxed biscuit mix directions).
5. Using standard-size ice cream scoop, scoop dough onto ungreased cookie sheet.
6. Bake for 10 to 12 minutes or until golden brown.
7. For topping: Stir orange extract into thawed non-dairy whipped topping.
8. Do not overmix.
9. Split shortcakes and top with berries and topping mixture.

blueberries, sugar, freshly squeezed orange juice, orange zest, biscuit mix, freshly squeezed orange juice, sugar, butter, topping, orange extract

Taken from www.foodnetwork.com/recipes/sandra-lee/blueberries-with-orange-zest-shortcake-recipe.html (may not work)