• 2  cups all-purpose biscuit mix
• 2  tablespoons sugar
• 2  teaspoons grated orange peel
• ¹/₂ cup plus 2 tablespoons milk
• ¹/₄ cup butter or margarine, melted
• ¹/₃ cup firmly packed brown sugar
• ¹/₂ teaspoon ground cinnamon
• ¹/₃ cup chopped pecans
• 1  cup fresh blueberries, rinsed and drained

1. Combine biscuit mix, sugar, and orange peel in a bowl. Add milk; stir with a fork until a dough is formed.
2. Turn dough onto a lightly floured surface. Shape into a ball and knead until dough is smooth. Roll dough into a rectangle, 18×10 inches. Brush dough with melted butter. Mix brown sugar, cinnamon, pecans, and blueberries and spoon over dough. Roll up jelly-roll fashion and cut into 12 equal pieces.
3. Put each piece cut side up into a well-greased muffin-pan well or paper baking-cup-lined muffin-pan well.
4. Bake at 425 ํF 15 to 20 minutes. Remove from muffin pans.  Serve warm.

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