Blueberry Biscuit Bombs |Cooking With Amanda

The love affair with breakfast bread dough that comes from a can continues. It's not been long since we made this Apple Cinnamon Breakfast Braid or this Christmas Morning Monkey Bread (which you can totally make on days that aren't Christmas).

Biscuit Bombs go back to 2015 for me when I made these Peach Pie Biscuit Bombs (after one of my insane summer produce-buying sprees). I have a habit of buying way too much of everything, and then panic ensues when I realize that the peaches are starting to bruise and soften and I can't eat half a peck by myself.

Blueberries are not much different. I buy too many with smoothies in mind, decide that hauling the blender out from under the sink is annoying, and then start to freak out when I see that one fuzzy green blueberry in the carton indicating that I have probably pressed my produce luck.

I do promise I didn't make y'all blueberry biscuit bombs with moldy berries, though. I picked those out.

Anywho. The concept here is simple. Stuff the flaky layers of refrigerated biscuits full of fruit, bake, brush with browned butter because DUH that makes everything better, and enjoy.

I tested these like seven ways from Sunday [brunch] so there are notes for a few shortcuts including store-bought pie filling, uncooked blueberries, frozen blueberries, and unsweetened cream cheese. OH THE SACRIFICES I MAKE FOR YOU GUYS. The moral is that they were delicious every single way.

Also! They keep very similar to a cheese danish or pastry (side note: please try this Blueberry Cream Cheese danish recipe!). You don't need to refrigerate them if they aren't all snatched up hot off the baking sheet. A ziploc bag'll do!

Craving some more blueberry breakfast? Try this White Chocolate Blueberry Oat Cookies Recipe, or this Gluten Free Blueberry Dutch Babies Recipe.

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Blueberry Biscuit Bombs Recipe

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Ingredients

1 1/2 cups Fresh Blueberries, or frozen
2 tablespoons Granulated Sugar
1 tablespoon Brown Sugar
1 tablespoon Cornstarch
1/2 teaspoon Cinnamon
1/4 teaspoon Ground Nutmeg
8 ounces Cream Cheese, softened
1/4 cup Powdered Sugar, optional
1 8 count can Grands Biscuits, with flaky layers
3 tablespoons Butter

Directions

Preheat the oven to 350°F (or the temperature your package of biscuits specifies). Line a baking sheet with parchment paper (not required, but helpful).
Toss together the blueberries, granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Cook in a medium saucepan, stirring occasionally, over medium high heat, for 3-4 minutes, or until the fruit is saucy but thick.
In a large bowl using a hand mixer, or in the bowl of a stand mixer, using the whisk attachment, beat the cream cheese and optional powdered sugar until fluffy, about 1 minute.
Split all of the biscuits in half and place the bottom halves on the prepared baking sheet, about 2" apart.
Spoon about a tablespoon of cream cheese onto each biscuit. Then spoon about a tablespoon of the blueberry filling on top. Add the top half and press the edges to seal. Reserve any leftover blueberry filling for serving.
Bake according to package instructions.
Once the biscuit bombs are golden on top, brown the butter. Place it in a small saucepan and cook it over medium high heat until it melts, starts to crackle, and smells nutty. Careful not to burn it! Brush the browned butter over the baked biscuit bombs. Best served warm but will keep for several days in an airtight container. Refrigeration not required.

Notes

If you're in a hurry or need a shortcut, you can substitute canned blueberry pie filling for the blueberries, granulated and brown sugar, cornstarch, cinnamon, and nutmeg. If you go this route, you'll want to use less than a tablespoon of filling per biscuit bomb because the pie filling is not as thick and will explode out of your biscuit bombs before they come out of the oven.
Take care to line your baking sheet with parchment paper!
If you are using frozen blueberries, it's not necessary to thaw them.
You *can* skip over cooking the blueberry filling as another shortcut. I prefer the final result with the cooked fruit before filling the biscuit bombs, but the time in the oven while the biscuits bake is actually enough to cook the blueberries, even from frozen.
The powdered sugar in the cream cheese is optional because the sweetened cream cheese is great! But it's actually not necessary.