Easy Biscuit Fruit Bombs are soft, golden biscuit bites filled with warm, sweet fruit filling. They are quick to prepare, simple to bake, and perfect for dessert, brunch, or an easy snack when you want something homemade without much effort.
Why You’ll Love This Recipe
This recipe uses ready-made biscuit dough, so there is no need to mix or knead dough from scratch. The fruit filling makes each bite sweet and juicy, while the baked biscuit outside turns fluffy and lightly golden.
You can use your favorite pie filling, such as cherry, blueberry, strawberry, blackberry, or raspberry. These biscuit fruit bombs are also great for parties because they are easy to serve and fun to eat by hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can refrigerated Pillsbury biscuits, 8-count
1 cup fruit pie filling, such as cherry, blueberry, strawberry, blackberry, or raspberry
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a muffin tin.
Open the biscuit can and separate the biscuits. Flatten each biscuit gently with your fingers until it is about 4 inches wide.
Place 1 tablespoon of fruit pie filling in the center of each flattened biscuit. Do not overfill, or the filling may leak while baking.
Bring the edges of the biscuit dough up around the filling. Pinch the seams tightly to seal, then roll gently into a ball shape.
Place each filled biscuit seam-side down on the prepared baking sheet or inside the muffin tin.
Brush the tops with melted butter. In a small bowl, mix the granulated sugar and cinnamon, then sprinkle it over the biscuit bombs.
Bake for 13 to 16 minutes, or until the biscuits are puffed and golden brown.
Let them cool for 5 minutes. In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the warm biscuit fruit bombs before serving.
Servings and timing
This recipe makes 8 biscuit fruit bombs.
Prep time: 10 minutes
Bake time: 13 to 16 minutes
Cooling time: 5 minutes
Total time: about 30 minutes
Variations
Use cherry filling for a classic dessert flavor, or blueberry filling for a sweet and slightly tart version. Strawberry filling gives a bright, fruity taste, while raspberry or blackberry filling adds a deeper berry flavor.
You can also skip the glaze and dust the tops with powdered sugar. For extra richness, add a small spoon of cream cheese with the fruit filling before sealing the biscuit dough.
Storage/Reheating
Store leftover biscuit fruit bombs in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in the microwave for 10 to 15 seconds. For a crispier outside, reheat in the oven at 325°F for 6 to 8 minutes.
FAQs
Can I use homemade biscuit dough?
Yes, homemade biscuit dough works well, but refrigerated biscuit dough keeps the recipe faster and easier.
Can I use any pie filling?
Yes, most fruit pie fillings work, including cherry, blueberry, strawberry, raspberry, and blackberry.
Can I make these in a muffin tin?
Yes, a muffin tin helps the biscuit bombs hold their shape while baking.
How do I stop the filling from leaking?
Use only about 1 tablespoon of filling per biscuit and pinch the seams tightly closed.
Can I make them ahead of time?
They taste best fresh, but you can prepare them a few hours ahead and reheat before serving.
Can I freeze biscuit fruit bombs?
Yes, freeze baked and cooled biscuit bombs for up to 2 months.
Do I have to add glaze?
No, the glaze is optional. You can serve them plain or with powdered sugar.
Can I use crescent dough instead?
Yes, but the texture will be lighter and flakier than biscuit dough.
Are these good for breakfast?
Yes, they can be served as a sweet breakfast, brunch treat, or dessert.
Can I make a larger batch?
Yes, double the ingredients and use 2 cans of biscuits to make 16 servings.
Conclusion
Easy Biscuit Fruit Bombs are a simple, sweet recipe that turns basic refrigerated biscuits and fruit filling into a warm homemade treat. They are quick, flexible, and perfect when you want a dessert that feels special without needing complicated steps.
Soft and golden biscuit bites filled with sweet fruit filling, baked until fluffy and finished with a light glaze for an easy and delicious dessert or snack.
Total Time:30 minutes
Yield:8 biscuit bombs
Ingredients
1 can refrigerated biscuits (8-count)
1 cup fruit pie filling (cherry, blueberry, strawberry, blackberry, or raspberry)
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 190°C (375°F) and prepare a baking sheet or muffin tin.
Separate biscuits and flatten each into a 4-inch round.
Place 1 tablespoon of fruit filling in the center of each biscuit.
Fold the edges over the filling and pinch tightly to seal.
Roll gently into a ball and place seam-side down on the tray.
Brush tops with melted butter.
Mix sugar and cinnamon, then sprinkle over each biscuit.
Bake for 13–16 minutes until golden brown.
Cool for 5 minutes.
Whisk powdered sugar, milk, and vanilla to make glaze.
Drizzle glaze over warm biscuit bombs and serve.
Notes
Do not overfill to prevent leaking.
Seal edges tightly for best results.
Use any preferred fruit pie filling.
Add a small amount of cream cheese for extra richness.
Dust with powdered sugar instead of glaze if preferred.
