Blueberry Biscuit Bombs
These Easy Blueberry Biscuit Bombs are indeed the Bomb! This recipe is a simple and easy biscuit filled with a blueberry filling. These are great to enjoy in the morning for breakfast or if you need a quick grab-and-go biscuit.
Blueberry Biscuit Bombs
These amazing blueberry-filled bundles are so good! This recipe is so similar to blueberry popovers and the lemon icing really just brings the whole recipe together. The ingredients blended together make an excellent flavorful bomb blueberry. This recipe can be enjoyed with these Blueberry Angel Biscuits Recipe or Honey Butter Biscuits. You can make them as a biscuit buffet or make them separately to enjoy.
- Biscuits- You will need an 8 count of Grands biscuits.
- Filling- You will need blueberry pie filling for this recipe.
- Butter- Use unsalted butter to control the amount of salt in the recipe.
- Cream Cheese– Use softened or room-temperature cream cheese.
- Lemon– Use freshly squeezed lemon juice for the best flavoring.
- Vanilla- Use pure vanilla for the best flavoring.
- Powdered Sugar- This will be used for the glaze.
How to Make Blueberry Biscuit Bombs
Use butter to grease an 8 muffin tin and place it aside.
Take out the biscuits and place them on parchment paper.
Roll out the biscuits as thin as you can using a rolling pin. You will need it to be rolled out into a rough 3 by 6-inch rectangle.
Brush the edges of the dough a half-inch in using a pastry brush.
Using a teaspoon add some of the blueberry fillings in the center.
Grab the ends of the dough and pinch to seal in the middle to form a bundle.
Pinch the top closed and place it into the muffin tin.
Continue with the rolling, buttering, filling, and placing the remaining biscuits in the muffin tin.
Place the muffin tin into the oven at 375 degrees for 15-20 minutes or until a light brown.
Take out and allow the biscuits to cool for 10 minutes.
Cream Cheese Icing:
Put the cream cheese into a bowl and add in the lemon juice. Combine on low speed until blended.
Pour in the vanilla and mix again.
Add in a bit of sugar at a time and mixing between each bit of sugar added. If too thin, continue to add sugar until the desired thickness is reached.
If too thick, add more lemon juice or more milk.
Drizzle the glaze over top of the finished biscuits and enjoy!
Place the leftovers into the fridge.
Can Stuffed Biscuits Be Frozen?
Yes, these muffins can be frozen. You will want to make sure the biscuits are stored correctly. Place them in an airtight container or Ziploc bag.
How Long Will the Stuffed Biscuits Last?
You will want to place these biscuits in an air-tight container. Place them in the fridge, and they will keep for about 3 days. You can’t leave these at room temperature because of the cream cheese in the recipe.
More Biscuit Recipes:
- 7 Up Biscuits Recipe (only 4-ingredients)
- Butter Dip Biscuits
- Easy Canned Biscuit Donuts
- Christmas Biscuit Pizza Ideas
Blueberry Biscuit Bombs
- 1 can of Grands Biscuits - 8 count
- 1 can of Blueberry pie filling
- 1/2 a stick of butter - melted
FOR THE ICING:
- 1 package of Cream Cheese - 8 ounces - softened
- 1 Lemon - Juiced
- 1/2 teaspoon of Vanilla
- 2 cups of Powdered Sugar - more if needed to thicken icing
- Generously butter 8 muffin spots in a muffin tin, and set aside, Remove the Biscuits from the can, and lay them on Parchment paper.
- With a Rolling pin, roll the Biscuits as thin as you can, so you end up with a flattened piece of dough, approximately 3 inches by 6 inches, even though you won't get that exact measurement, but somewhere in that range.
- Using a small pastry brush, brush the outside edges about a half-inch in on the flattened biscuit, and then place a heaping teaspoonful of the Blueberry Pie Filling in the center.
- Pull the ends of the dough up to meet in the center, and then pull the sides up together, to form a little bundle.
- Squeeze the top of the bundle together, and place the bundle in the muffin tin. Repeat until all Biscuits have been rolled out, buttered, filled, and placed in the muffin tin.
- Bake the Blueberry Bundles at 375 for 15 - 20 minutes, until golden brown.
- Remove from the oven, and cool in the tin for about 10 minutes.
- Then remove the Bundles from the muffin tin, and continue to cool on a wire rack.
- While cooling, make the Lemon Cream Cheese Icing. Place the Cream Cheese in a mixing bowl, and squeeze the juice of one lemon, and add to the bowl. Mix on low until blended.
- Add Vanilla, and mix well. Add Powdered sugar a little at a time, mixing between additions, until all has been added. If the icing is too thin, add more Powdered Sugar until desired consistency is reached.
- If it's too thick, add a little more Lemon Juice, or a few drops of Milk. (Icing may vary due to the size of the Lemon used, and how much Juice is rendered from the Lemon).
- Drizzle, or spoon the icing onto the cooled Bundles, serve, and Enjoy!
- Refrigerate any leftovers. Will keep 3 days if kept refrigerated.