Step 1: Preheat the Oven

Set your oven to 375°F (190°C) and line a baking tray with parchment paper or a silicone mat to prevent sticking and ensure even baking.

Step 2: Flatten the Biscuits

Open your can of refrigerated biscuits and separate them into individual rounds. Using your hands or a rolling pin, flatten each biscuit into a circle roughly 4 inches in diameter. This gives you plenty of room to add the filling and seal them without bursting.

Step 3: Add the Filling

Spoon about 1 to 1½ teaspoons of blueberry jam into the center of each flattened biscuit. Add 2–3 fresh blueberries on top of the jam. Be careful not to overfill, or you risk leakage during baking.

Step 4: Seal the Pie Bombs

Fold the dough over the filling, pinching and pressing the edges together to seal tightly. Roll them gently into a ball shape, making sure the seams are pinched closed. A tight seal ensures all the delicious blueberry filling stays inside as it bakes.

Step 5: Butter Coating

Dip each pie bomb into the melted butter, ensuring it’s fully coated. This adds incredible flavor and gives them a crisp, golden finish.

Step 6: Arrange and Bake

Place the buttered pie bombs seam-side down on the prepared baking tray, spacing them an inch or two apart. Bake for 12–15 minutes, or until they are puffed, golden brown, and slightly crisp on top.

Step 7: Cool and Dust

Let the pie bombs cool slightly for about 5 minutes. This allows the jam to set slightly inside. If desired, dust with powdered sugar for an elegant, bakery-style finish.

Step 8: Serve and Enjoy

Serve warm for a gooey, just-baked experience, or let them cool completely for a firmer, more portable snack.