1/2 c. sugar
1 tbsp. cornstarch
4 c. blueberries
1 tsp. lemon juice
1 c. Gold Medal flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
1/2 c. milk

Heat oven to 400 degrees. Blend 1/2 cup sugar and the cornstarch in medium saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole; place in oven while preparing biscuit topping.

Measure flour, 1 tablespoon sugar, the baking powder and salt into bowl. Add shortening and milk. Cut through shortening 6 times; until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit. Bake uncovered 25-30 minutes or until biscuit toppings is golden brown. Serve warm. 6 servings.

If using self-rising flour, omit baking powder and salt.

Serve with whipped cream or ice cream.