Recipe Background
Surprise Biscuit Bombs blend brie, peaches, and brie in a flaky biscuit.
Back in my college days, my roommate Emily and I decided to throw a surprise birthday brunch for our friend Dave. Having little more than a mini fridge and a hot plate to work with, creativity was crucial. We had to make do with what was on hand. I found a tube of refrigerated biscuits and a half-eaten wedge of brie. Emily had a can of peaches stashed away just waiting for a moment like this. We combined forces, adding splashes of cinnamon and drizzles of honey to create something we coined as 'Surprise Biscuit Bombs.'
The first bite was an explosion of flavors—soft brie melting around the juicy peaches, with a hint of brown sugar tying it all together. Making them in our tiny kitchen, we learned a valuable tip: letting the butter brown lends these treats an irresistible nuttiness. Dave was amazed and, true to his foodie nature, insisted we make these into our signature dish. We giggled and obliged, secretly thrilled with how our improv brunch had turned into a hit.
It was a milestone that taught me the magic of culinary improvisation, the joy of discovering flavors that simply work, and the importance of gathering with friends even in cramped spaces. Whenever I bake these now, I fondly remember that lighthearted morning when a few odd ingredients and some creativity created a dish that surprised us all.
Ingredients
- 1 (16.3-ounce) tube refrigerated biscuits such as Pillsbury® Grands!™ Flaky Layers
- 1 cup canned sliced peaches drained
- 4 ounces soft brie cheese
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon honey
- 3 tablespoons butter
Directions
- Preheat the oven to 375 degrees F.
- Split each of the biscuits in half and place them on a flat surface.
- Place 3-4 of the peach slices in the center of each of the bottom biscuits and top each with about 1 teaspoon of the cheese.
- Evenly sprinkle each of the cheese layers with the brown sugar and the cinnamon, then evenly drizzle them with the honey.
- Return the top biscuits and gently press the edges down to lightly seal each of them.
- Form each of the biscuits into an even ball so the dough is fully wrapped around the filling.
- Place the filled dough balls about 2 inches apart on an ungreased baking sheet.
- In a small saucepan over medium heat, add the butter and heat until it melts and smells nutty.
- Transfer the saucepan from the heat and evenly brush the browned butter over the filled dough balls. Reserve any of the remaining butter for serving.
- Bake the filled dough balls until the tops are golden, about 12-15 minutes.
- Evenly brush the biscuits with the remaining browned butter.
- Serve.
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