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.
- Store in refrigerator for up to 3 days.
- Freeze for up to 2 months if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit bomb
- Calories: 180
- Sugar: 12g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
