These Maple Brown Sugar Biscuit Bombs are the perfect fall dessert! Flaky biscuits are filled with gooey maple brown sugar and topped with a sweet maple glaze and toasted pecans. To toast pecans for this recipe, spread them on a baking sheet and bake at 350 degrees F for 5-6 minutes, stirring regularly, or until toasted and fragrant.
Author: Willow Bird Baking
Serves: 8
Ingredients
1 can (8-count/16.3 ounces) Pillsbury Grands! Biscuits or similar product
1 cup packed brown sugar
2 tablespoons plus 1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 egg
1/2 teaspoon maple extract
3/4 cup toasted pecans, chopped, plus more for topping
1/2 cup powdered sugar
1/2 teaspoon maple extract
2 tablespoons water or milk
Instructions
Preheat oven to 350°F. Spray a 9-inch round cake pan with nonstick cooking spray.
Whisk together brown sugar, flour, cinnamon, egg, and maple flavoring to form a paste. Stir in toasted pecans and set aside in the fridge.
Unroll and flatten each biscuit. Place about 1 tablespoon of brown sugar mixture in the center, and pinch together the edges of the biscuit to conceal (sometimes this is hard to completely seal and a little messy. Don’t worry. Try your best and then plop them opening side down and they’ll bake up lovely!). Place in prepared pan with the seam down.
Bake 20-25 minutes, or until deeply golden brown (let them get pretty dark on top to ensure they’re cooked all the way through). Cool at least 10 minutes before icing and/or serving.
To make icing: whisk powdered sugar, maple extract, and water or milk together to a pourable consistency. Drizzle over biscuit bombs and top with extra toasted pecans. Serve warm.
Store loosely covered in fridge for up to 2 days.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2018/10/23/maple-brown-sugar-biscuit-bombs/