Servings: 8 servings
Equipment
- Oven
Ingredients
- 1½ cups blueberries fresh or thawed
- 2 tbsp granulated sugar
- 1 tbsp light brown sugar
- 1 tbsp cornstarch
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 8 oz. cream cheese softened and cubed
- ¼ cup powdered sugar
- 1 can Pillsbury Grands Biscuits 8 count
- 3 tbsp butter melted
Instructions
- Preheat the oven to 350°F
- Line a large baking sheet with parchment paper
- In a saucepan, on the stove over medium-high heat, combine blueberries, granulated sugar, light brown sugar, cornstarch, ground cinnamon, and ground nutmeg. Stir occasionally for 5 minutes, or until the fruit mixture has thickened to the consistency of jam.
- In a large mixing bowl, using a hand mixer, beat cream cheese and powdered sugar until fluffy, approximately 1 minute.
- Split biscuits in half to form 16 dough circles. Arrange 8 of them on a parchment-lined baking sheet with about 2 inches of space between them.
- Spoon 1 tablespoon of cream cheese onto each biscuit. Spoon 1 tablespoon of blueberry filling on top of cream cheese. Top each with the remaining halves of biscuit dough. Crimp and seal edges with a fork. Any remaining filling can be used for dipping when serving.
- Bake according to directions on Pillsbury Grands Biscuit can (usually 13-16 minutes).
- Once biscuits are golden brown, melt butter in the microwave, and using a basting brush, brush the tops of the biscuits.
- Serve hot and enjoy!
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