Recipe by Punky Julster
This is a real kid pleaser and they love to help make it! You might want more icing to drizzle depending on how much you like.
Top Review by Sabia
My husband absolutely adored this and wants to try it again with cherry filling next time. We actually made quite a few changes to fit this with what we had. I used 1 (16 ounce) can of jumbo buttermilk biscuits. I don't have a tube pan so we made this in a pie pan placing each ball of dough on the edges of inside the pie tin and by placing one of the balls of dough in the middle. I don't think I'll food-process the filling next time (one too many pulses). I think I'll just put one piece of fruit in each small round piece of dough. I must add that the 55 minutes of cooking time is very true. I thought it sounded too long but with the filling and everything it really does take that long to cook. One last thing that helped: by dabbing just a little water on the edges of the circular dough, it's easier to seal the edges of the dough into a ball. Fantastic recipe! Will be made again!
- 2 (8 ounce) cans Pillsbury Grands refrigerated buttermilk biscuits
- 1 (21 ounce) can apple pie filling
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon cinnamon
- 2 tablespoons confectioners' sugar
- 2 tablespoons milk
Directions See How It's Made
- Heat oven to 400 degrees F. Lightly grease a 10-inch tube pan.
- In food processor, chop fruit filling by pulsing several times.
- Flatten each biscuit into a 5 to 6-inch circle.
- Spoon about 2 tablespoons fruit filling onto each biscuit and seal edges to form a ball.
- In a small bowl, combine sugar and cinnamon.
- Roll each biscuit ball in sugar mixture. Make 2 rings of biscuits in tube pan and sprinkle with remaining sugar mixture.
- Bake for 55 minutes, covering biscuits with foil after 20 minutes of baking time.
- Cool on wire rack 5 minutes; loosen biscuits from edge of pan and remove from pan.
- In a small bowl, combine confectioners sugar and milk; blend well.
- Drizzle over warm biscuits. Serve.