"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1 (12-ounce) can buttermilk biscuits 1/2 cup (1 stick) butter, melted 1 cup quick-cooking rolled oats 1 1/2 cups fresh or frozen blueberries 1/2 cup sugar
Preheat oven to 375 degrees F. Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.
I only dip about half of the biscuit quarters in butter. The brown sugar mixture will adhere without butter and this helps cut out a few of the calories
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