I was walking through Walmart buying groceries this weekend when I saw something that made me backtrack.
While looking through the assortment of cinnamon rolls, I came across a new dessert I had not heard of. The dessert was Pillsbury Chocolate Chip Sweet Biscuits.
I looked over the can and was tempted to buy it, but a thought crossed my mind, “I bet I could make these at home.”
I placed the can back on the cooler shelf and went about my way, satisfied that I would be up to the task at hand.
When I got home, I began my research. After some digging, I found a recipe that closely resembles the treats I saw in stores and decided to give it a try.
The prep wasn’t too bad, but the end result was truly to die for.
I instantly fell in love with the tasty little morsels.
The icing was a nice complement to the flaky pastries.
Speaking of the icing, it was perhaps my favorite part of this dish. It was almost identical to the icing found on cinnamon rolls and I absolutely loved it. I honestly could have eaten it by itself and still been happy.
I have always loved cinnamon rolls, but I had never really ventured into the danish world too much. That is what I found these treats to be reminiscent of though. I must say, it was well worth the extra effort. Making something for yourself seems to make the dish taste better automatically. This was no exception.
While it does use Pillsbury biscuits as the base, I just feel there is more depth with the homemade version. That’s just my opinion though.
I plan to buy some of the canned ones and do a side-by-side comparison one day, just to test my hypothesis. However, if I do not ever get around to it, I will be satisfied with what I have discovered here.
Though I must admit, I don’t think I will be replacing cinnamon rolls anytime soon, that is not a reflection on the dish though. It’s like the saying goes, “Old habits die hard.”
EASY CHOCOLATE BISCUIT BOMBS
Recipe courtesy of crazyforcrust.com
1 can 8-count Pillsbury Grands Biscuits or similar products
1 cup chocolate chips
½ powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons heavy whipping cream or milk
■ Preheat the oven to 350 degrees. Spray a 9-inch round cake pan or pie plate with nonstick cooking spray.
■ Unroll the biscuits. Place about 2 tablespoons of chocolate chips in the center and roll up the biscuits to conceal them. Place in the prepared pan.
■ Bake for 12-18 minutes, or until golden brown. Cool for at least 10 minutes before icing and/or serving.
■ To make icing: whisk powdered sugar, vanilla and enough cream to make it a pourable consistency.
■ Store loosely covered for up to two days.
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