Peach Pie Biscuit Bombs
Flaky refrigerated biscuits are split and filled with fresh peach slices, cinnamon, nutmeg, and Brie. These Peach Pie Biscuit Bombs are unbelievably simple, totally delicious little treats perfect for breakfast, brunch, or with a little ice cream for dessert!
There's this place about 20 miles from my house. It's down a two-lane highway that mostly runs past single family homes, grassy fields, and long-ago abandoned service stations. It basically looks like every other two-lane highway around here EXCEPT.
This particular two-lane highway takes you straight to a roadside market with the BEST peaches, the biggest blackberries, and homemade ice cream in freshly made waffle cones. You guys. It's like summer produce heaven.
We've been twice in two and a half-ish weeks, and both times I came away with a whole peck of peaches.
If you are not familiar with farm-speak, a 'peck' is like an overflowing woven basketful of fruit. It is a ridiculous amount of peaches, especially when you consider that my kiddos will not eat them [#weirdos]. Not one single peach has gone to waste, though. We made those Peach Chicken Taquitos a time or two (ironically the boys take no issue with those), I think today I might crank out an actual traditional pie, and of course, these Peach Pie Biscuit Bombs happened.
This is actually one of the easiest recipes I've ever made. I split some great big refrigerated biscuits (think a Grands with Flaky Layers kind of situation), added a few fresh peach slices, some soft Brie cheese, cinnamon, and a little brown sugar to each, and then put the halves back together, using my hands to roll them into a sort of stuffed biscuit ball.
AND THEN!
I had this stroke of brown butter genius because browned butter actually makes everything better. Everything.
So I brushed them before baking with brown butter, and then when they came out of the oven, I brushed them again.
These pie bombs are unbelievable. The Brie melts and gets all gooey, the peaches cook and taste like the best, most simple pie filling on earth, the biscuits make a soft, perfectly flaky little pocket of crust, and the brown butter adds a rich, nutty, buttery finish. Wahhhhhhhhhhhhhhhhhhhhhhhhhhhhh.
So good.
Peach Pie Biscuit Bombs
Flaky refrigerated biscuits are stuffed with fresh peaches, brown sugar, and soft Brie cheese.
Ingredients
- 1 package refrigerated Grands Flaky Biscuits
- 1 cup sliced fresh peaches (1" pieces)
- 3-4 ounces soft Brie cheese
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon honey (optional)
- 3 tablespoons butter
Instructions
- Preheat the oven to 375F.
- Split the biscuits in half. 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). the sprinkle them all with brown sugar and cinnamon. Drizzle with a little honey (if you are using it).
- 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 saucepan over medium 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.
Nutrition Information:
Amount Per Serving: Calories: 0Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
P.S. Put these in a bowl with a scoop of vanilla ice cream. DO IT.
Don't let summer produce go to waste! Try these recipes...
The Easiest Blackberry Cobbler
These were wonderful! I used drained canned peaches and subbed mascarpone for the brie. I mixed cinnamon and brown sugar with melted butter instead of the brown butter.
I cooked them in a Dutch oven on a dying campfire (think hot coals just before bed).
Mascarpone is a SOLID substitute. Thanks for the campfire Dutch oven tip and the feedback, Mollyann!
So did you use nutmeg or not? You said nutmeg at the very beginning, but I can't seem to find it anywhere else. I already added a little to my cinnamon and brown sugar mix so hope it will not mess up the end product. I am very excited to try these things out.
Are leftovers best refrigerated or can they be kept at room temperature?
I usually refrigerate and then reheat.
I wouldn't make these again unfortunately. It's easier to make the biscuits, split and serve with the brie and jam. They were hard to get to stay together and separated when baked. I had to flip them over and continue to bake when I realized they were done on the outside but raw dough was on the inside. Great idea but not a good product. (If you want to eat them over the sink like I did and not serve to anyone, they're delicious.)
Hi Annie - sorry you had a poor experience. I have lots of other readers that have tried these with much success though! Maybe the oven temperature was off?
@Annie M, I haven't tried recipe but thought the same thing...just spread cheese & jam on baked biscuit. I figured it wouldn't cook right thru w/so much moist inner ingred.
I plan to make a batch for tomorrow's brunch except will try it with cream cheese and will try it with apples too wish me luck
We made this recipe and used our pizza oven to cook them. Looked gorgeous, and tasted even better!
ooohhhh PIZZA OVEN! That sounds terrific. Thanks Lauren!
This sound delish... Can I omit the Brie, don’t have any? Or what else could take it’s placed?
Sure! Leave it out!
I made them with cream cheese and they were great!
YESSSSS Ice cream!
I just got a box of fresh Colorado peaches, I am excited to make this. Has anyone had success freezing them? Thanks
Hi Adrienne! Things don't ever last long enough in my house for the freezer, but I'd say if you have had any success freezing refrigerated biscuit dough then these will freeze just fine. Playing around with the plain biscuit dough first might be a good way to test things out. Happy baking! -Heather
Have you tried other fruits? I currently have some fresh blackberries but wonder if they'd be too juicy for this recipe?
Hi PJ! I've had success with strawberries and apples! I'd say blackberries are TOTALLY worth a shot!
Great recipe! I was looking for something to do with some peaches I had and came across this on Pinterest. I had to substitute the cheese and dough with what I had on hand, but your recipe was the inspiration. Thanks! I am looking forward to reading more of your blog and trying additional recipes! http://www.onemissingingredient.com/peach-and-goat-cheese-crescent-squares/
Oh I'm glad you enjoyed these Beth! It's a major summer favorite
Hi I just have a question. If it is not peach season.....is it okay to use canned peaches/peach pie filling in a can or would that not work?
Hi Aynesha! Great question! You can absolutely use canned peaches. Peach pie filling might be too syrupy. Using canned peaches I would drain as much liquid as I could manage. I think frozen would probably be your best bet though because they are fresh and then frozen. Just thaw them most of the way before wrapping them in biscuits 🙂
Yum. I was wondering if you think you can freeze these?
Alisa I am probably the worst person to ask about freezing. I never freeze anything! (my family eats us out of house & home)
But! If you have successfully frozen biscuits before then they should work just fine! They are really just big delicious stuffed biscuits. Hope that helps! 🙂
Oh, I love these Heather. Too bad we just moved sold our home with six peach trees. These would have been a hit for next year's crop!
6 peach trees! I can only wish!
Okay so the good news is that you don't need a whole tree. Just a couple of peaches. Thanks, Teresa!!
These look extremely dangerous .... I would want to eat ALL of them!!
They are TOTALLY dangerous, Jamie! Thanks so much for sharing! 🙂
This s so easy and good
Thanks Ray!