“These are made with large refrigerated biscuits, using your choice of blueberry or cherry filling.”

Ingredients Nutrition

  • 34 cup flour
  • 12 cup brown sugar, packed
  • 1 12 teaspoons cinnamon
  • 12 cup cold butter (cut into small pieces, no subs!)
  • 34 cup chopped walnuts
  • 1 (17 ounce) can large refrigerated biscuits (use pillsbury Grands flakey biscuits for this)
  • 1 (21 ounce) blueberry pie filling
  • 2 cups whipping cream
  • 3 tablespoons sugar
  • 12 teaspoon cinnamon (or to taste)


  1. Heat oven to 350 degrees.
  2. Lightly spray 16 (2-inch wide) muffin tins with nonstick cooking spray.
  3. In a medium bowl combine flour, brown sugar and cinnamon.
  4. Using a pastry blended cut the cold butter until it resembles coarse crumbs; stir in nuts.
  5. Separate the dough into 8 biscuits.
  6. Split each biscuit in half to make 16 rounds.
  7. Using floured fingers flatten each to form a 4-inch round.
  8. Press each round into muffin cup.
  9. Spoon about 2 tablespoons pie filling into each biscuit-lined cup.
  10. Sprinkle each with about 2 tablespoons flour/cinnamon mix (cups will be full).
  11. Bake for 15-22 minutes or until golden brown.
  12. Cool 5 minutes, then remove from muffin tins.
  13. Place on a wire rack to cool.
  14. In a small bowl mix the 3 tablespoons sugar with 1/2 teaspoon cinnamon.
  15. Just before serving top each with whipped cream then sprinkle the cinnamon/sugar on top of the whipped cream.

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