Instructions
1. Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Flatten Biscuits: Gently flatten each biscuit into a 4-inch circle using your hands or a rolling pin.
3. Fill: Place 1 tablespoon of blueberry pie filling in the center of each dough circle.
4. Seal: Carefully gather the edges of the dough over the filling and pinch tightly to seal. Gently roll in your hands to form a smooth ball.
5. Bake: Place the bombs seam-side down on the baking sheet. Brush with melted butter and sprinkle with sugar (and cinnamon, if using). Bake for 12-15 minutes, until golden brown.
6. Glaze: While the bombs cool slightly, whisk the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Add more milk if needed for a thinner consistency.
7. Serve: Drizzle the glaze over the warm pie bombs and serve immediately.
Pro Tips for Success
Seal Tightly: Ensure there are no holes in the dough to prevent the filling from leaking.
Don’t Overfill: Using more than a tablespoon of filling can cause the bombs to burst open.
Add Crunch: Use coarse sugar for sprinkling for a delightful crunchy texture.
Air Fryer Option: For a crispier result, air fry at 350°F (175°C) for 8-10 minutes.
Customize: Feel free to use any pie filling you like, such as cherry, apple, or peach!
Serving Suggestions
Serve warm with a scoop of vanilla ice cream.
Pair with a cup of coffee or tea for a cozy breakfast.
Garnish with lemon zest for a bright, tangy twist.
