Source of Recipe
Sift together 1 cup stirred all-purpose flour, 2 Tbsp. sugar, 1
1/2 tsp. baking powder, and 1/4 tsp salt. Cut in 1/4 cup of butter
til coarse crumb consistancy. Combine 1/4 cup milk and 1 slightly
beaten egg. Add all at once to dry ingredients, stirinbg just til
moistened. Set aside.
Combine 3 cups of blueberries, 1/2 cup sugar, 1 Tbsp. quick-cooking
tapioca, and 1/2 cup water in a saucepan. Let stand 5 minutes.
Cook and stir until slightly thickened and bubbly (about 5 minutes).
Stir in 1 Tbsp. butter.
Pour filling into an 8-inch round baking dish. Immediately spoon
on biscuit topping in 6 mounds. Bake at 400 F for 20 to 25 minutes.
Serve warm with cream or ice cream.