Southern · Serves 2
These tasty little biscuit bombs are the perfect combo of sweet and savory. Buttery biscuit dough is filled with a gooey berry compote and baked to golden perfection. Whether you missed breakfast, need a quick snack, or are just feeling the urge to treat yourself, you’re in luck! *Nutrition values are representative of approximately 3.5 servings.*
Adjust rack to middle position and preheat oven to 375 degrees. Line a baking sheet with foil and coat with nonstick cooking spray.
In a small bowl, whisk together cornstarch and 1 TBSP water.
Place compote and ½ tsp cinnamon in a small pot. Bring to a simmer over medium-low heat and cook, whisking, until combined and warmed through, 1 minute. Reduce heat to low and slowly whisk in slurry. Cook, whisking constantly, until thickened, 2-3 minutes. Remove from heat and let cool.
While filling cools, remove biscuits from package; place on a flat, lightly floured surface. Roll out each biscuit into a 3-inch round. Place about 1½ tsp filling to the center of each dough round, leaving a ½-inch border around the edges. Fold dough around filling and pinch edges together to seal. Place biscuit bites, sealed sides down, on prepared sheet, about 2 inches apart.
Bake on middle rack until golden brown, 15-18 minutes. Let cool for 5 minutes, then dust biscuit bites with powdered sugar. Serve.
RECIPE SUGGESTION (Additional ingredients not included.) Prefer glazing to dusting? In a small bowl, whisk powdered sugar with 1 TBSP water then drizzle over the cooled bursts.
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