1 1/2 packages of grand biscuits
1 large can blueberry pie filling
cinnamon
2 tbsp. melted butter
Glaze
1/2 c. powdered sugar
3-4 tbsp. heavy cream
Zest of one lemon
Preheat oven 375 F.
Spray a twelve cup muffin pan with cooking spray.
Remove biscuits from tube.
Flatten each biscuit with a rolling pin.
Transfer to muffin tin and press with your hands to distribute dough.
Spoon a heaping tablespoon of blueberry pie filling into each cup.
Press corners of dough together until they are sealed.
Brush with melted butter and bake for 18-20 minutes. They should be lightly browned.
Remove from oven and cool on a wire rack.
Whisk together powdered sugar and cream until smooth.
Drizzle glaze over the pies and sprinkle with lemon zest.
These are good for breakfast or dessert.
You can add a dollop of whipped cream if desired.
