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Blueberry Biscuit Pull-Aparts

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Updated Apr 26, 2021
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Is there anything better than homemade Blueberry Biscuit Pull-Aparts? A low-maintenance dish that leaves you with a mouthwatering treat, it's the perfect recipe for a sweet breakfast or a midday snack. Made with just three ingredients, these Blueberry Biscuit Pull-Aparts are sweetened up with lightly sugar-coated biscuit pieces and baked in a muffin pan. Top each adorable, mini pull-apart with a drizzle of icing for a tasty final touch.

Blueberry Biscuit Pull-Aparts

  • Prep Time 10 min
  • Total 30 min
  • Ingredients 3
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Generously spray 8 regular-size muffin cups with cooking spray.
  • Step 
    2
    Separate dough into 8 biscuits; set icing aside. Cut each biscuit into 6 pieces to make 48 pieces of dough. Dip dough pieces into melted butter, shaking off excess. Holding dough piece over small bowl, sprinkle pieces lightly with sugar. Arrange 6 sugar-coated biscuit pieces in each muffin cup.
  • Step 
    3
    Bake 12 to 15 minutes or until light golden brown and dough is baked through. Cool 1 minute; loosen edges with thin metal spatula or sharp knife to remove.
  • Step 
    4
    In small microwavable bowl, microwave icing uncovered on High 5 to 10 seconds or until thin enough to drizzle. Serve biscuit pull-aparts warm, drizzled with icing.

Nutrition

210 Calories
9g Total Fat
2g Protein
29g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Pull-Apart
Calories
210
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
400mg
16%
Potassium
0mg
0%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
4%
Sugars
14g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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