Ingredients

• 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

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Instructions

1. Preheat oven to 425 degrees F.
2. For berries: In a small bowl, combine berries, sugar, orange juice and orange zest. Chill in refrigerator for about 15 minutes.
3. 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). Using standard-size ice cream scoop, scoop dough onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.
4. For topping: Stir orange extract into thawed non-dairy whipped topping. Do not overmix.
5. Split shortcakes and top with berries and topping mixture.