Make sure the biscuit dough is sealed well around the filling to prevent leaks. Don’t overfill the center—just a spoonful is enough. Let them cool slightly before coating in butter and cinnamon sugar so they don’t fall apart.
Ingredients
1 can refrigerated biscuit dough (8-count)
1/2 cup blueberry pie filling
2 tablespoons melted butter
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 375°F and line a baking sheet with parchment paper. Flatten each biscuit slightly with your hands. Place a spoonful of blueberry pie filling in the center of each round. Fold up the edges and pinch to seal completely, forming a ball. Place seam-side down on the baking sheet.
Bake for 12–15 minutes or until golden brown. Remove from oven and let cool slightly.
In a small bowl, mix cinnamon and sugar. Brush each pie bomb with melted butter, then roll or sprinkle with the cinnamon sugar mixture. Serve warm or at room temperature.
For variations, try using apple or cherry pie filling instead. You can also drizzle with a simple powdered sugar glaze or serve with whipped cream for an extra treat.