Cherry Pie Bombs Biscuits (Print Version)
Fluffy biscuit balls stuffed with cherry filling, rolled in cinnamon-sugar, warm and gooey every bite.
# Ingredients:
→ Dough Base
01 -
1 can Grand-style biscuits (avoid flaky layers or crescent dough)
→ Cherry Filling
02 -
1 cup cherry pie filling
03 -
Pinch of almond extract (optional, added to filling)
→ Topping and Coating
04 -
2 tablespoons unsalted butter, melted
05 -
1/2 cup cinnamon-sugar blend
06 -
Pinch of nutmeg or cardamom (optional, for cinnamon-sugar blend)
# Steps:
01 -
Slice each biscuit horizontally to yield 16 circles. Roll each piece into a 4-inch round.
02 -
Place 1 tablespoon of cherry pie filling in the center of each round. Pinch edges securely and shape into a ball.
03 -
Brush balls evenly with melted butter. Roll each in cinnamon-sugar blend until fully coated.
04 -
Lightly oil the air fryer basket. Arrange dough balls spaced apart. Air fry at 330°F for 6 to 7 minutes, loosen gently, then cook for an additional 1 to 2 minutes until golden brown.
05 -
Preheat oven to 375°F. Line a baking sheet with parchment paper. Arrange balls 2 inches apart. Bake for 12 to 15 minutes or until golden.
06 -
Allow baked cherry bombs to cool slightly and serve warm for optimal texture.
# Notes:
01 -
For best results, avoid overfilling the biscuit dough to ensure thorough sealing and prevent leaks during baking or air frying.