Flaky, refrigerated biscuits are split and filled with fresh peach slices, cinnamon, nutmeg, and real cheese. This fruity, stuffed biscuit is great for dessert or breakfast and keeps a warm aroma with the peaches. Flavor, moderation, and preparation are key.
- 1 package refrigerated Grands Flaky Biscuits
- 1 cup sliced, fresh peach (1" pieces)
- 3-4 ounces soft Brie cheese
- 2 tablespoons brown sugar
- 1 ¾ teaspoon ground cinnamon
- 1 tablespoon honey, optional
- 3 tablespoons butter
- Preheat the oven to 375° F.
- Split the biscuits in half with the kitchen knife. Place 3-4 pieces of peach in the center of the bottom half of each biscuit.
- Add a small spoonful of the Brie (about a teaspoon); then sprinkle them all with the brown sugar and cinnamon. Drizzle with a little honey, if desired.
- Place the top back on each biscuit and gently press the edges down to lightly seal and close.
- Take each one in your hand and gently form into balls, so the biscuit is wrapped all the way around the filling. Place them about 2" apart on an ungreased baking sheet.
- Put the butter in a small, fresh saucepan over moderate heat. Melt it and then let it snap and crackle in the pan until it smells nutty.
- Remove from the heat. Brush each bomb with the browned butter, making sure to get the browned bits from the bottom of the pan.
- Bake for 12-15 minutes. The tops will be golden.
- Brush the pie bombs with the brown butter again after baking and serve warm.