Description
Delightfully sweet and tangy Blueberry Biscuit Bombs featuring flaky biscuit dough filled with luscious blueberry pie filling, baked to golden perfection and topped with a creamy lemon cream cheese icing. These easy-to-make treats are perfect for breakfast, brunch, or dessert.
Ingredients
Scale
Blueberry Biscuit Bombs
- 1 can Grands Biscuits (8 count)
- 1 can blueberry pie filling
- 1/2 cup butter (melted)
Lemon Cream Cheese Icing
- 8 ounces cream cheese (softened)
- 1 lemon (juiced)
- 1/2 teaspoon vanilla
- 2 cups powdered sugar (more if needed to thicken icing)
Instructions
- Prepare muffin tin and biscuits: Generously butter 8 muffin spots in a muffin tin, and set aside. Remove the biscuits from the can and lay them on parchment paper.
- Roll out biscuits: Using a rolling pin, roll the biscuits as thin as you can, aiming for a flattened piece roughly 3 inches by 6 inches.
- Brush dough edges and fill: With a small pastry brush, brush the outside edges about half an inch in, then place a heaping teaspoonful of blueberry pie filling in the center of each flattened biscuit.
- Form biscuit bundles: Pull the ends of the dough up to meet in the center, then pull the sides up together to create a little bundle.
- Seal and place in tin: Squeeze the top of the bundle tightly and place it in the buttered muffin tin. Repeat until all biscuits are filled and placed.
- Bake: Bake the blueberry bundles at 375°F (190°C) for 15 to 20 minutes, or until they turn golden brown.
- Cool in tin: Remove the tin from the oven and let the bundles cool for about 10 minutes in the muffin tin.
- Transfer to wire rack: Remove the bundles from the muffin tin and continue cooling on a wire rack.
- Make lemon cream cheese icing: In a mixing bowl, combine softened cream cheese with the juice of one lemon and mix on low until blended.
- Add vanilla and powdered sugar: Mix in vanilla, then gradually add powdered sugar, mixing well between additions until fully incorporated and thickened.
- Adjust icing consistency: If the icing is too thin, add more powdered sugar to thicken. If too thick, add a little more lemon juice or a few drops of milk.
- Drizzle icing: Spoon or drizzle the lemon cream cheese icing over the cooled blueberry biscuit bombs.
- Serve and store: Serve immediately and refrigerate any leftovers, which will keep for up to 3 days when refrigerated.
Notes
- Using parchment paper helps prevent sticking when rolling out the biscuit dough.
- The size of the lemon and juice yield can affect the thickness of the icing, so adjust powdered sugar and lemon juice accordingly.
- Ensure biscuits are sealed well to prevent filling from leaking during baking.
- Butter the muffin tin generously to ensure easy removal of the biscuit bombs.
- This recipe yields 8 servings, ideal for small gatherings or family breakfasts.
