Ingredients
Equipment
Method
- Preheat your oven to 375°F.
- Pop open your biscuit cans and cut each biscuit half. Roll each half in between your hands until you have smooth round balls of dough. You will have 2 biscuits leftover.(You can bake them off for dinner later.) ;)
- Place each biscuit ball on a nonstick surface like a silicone mat or parchment paper. (This will make it easier to slide off your flag onto your serving platter.) *You want 5 rows of 6 biscuit balls across totaling 30.
- Brush each biscuit with your egg wash and bake on the top rack for about 8-10 minutes or until cooked through. Don't overbake.
- Allow your biscuits too cool completely before filling. While waiting, add cream cheese, 5 tbsp. of milk, powdered sugar and vanilla into a mixing bowl and mix together until smooth and creamy. *Add the extra tbsp. of milk if it's too thick!Add cheesecake filling to a piping bag with a tip. I used a star tip but any tip will work.
- Insert the piping tip in the top of each biscuit and fill generously. It's okay if the filling comes out a bit. Distribute the filling amongst all of the biscuits.
- Once all biscuits are filled, we are going to pipe our "white stripes". Pipe a star onto the top of the second row of biscuits starting with the 5th biscuit then the fourth row, starting with the first biscuit. (See photo above!)
- Next, add the "blue" by adding a dollop of blueberry filling on the top of the upper left 6 biscuits. You are going for a square. (See photo above!)
- Finally, top the remaining biscuits with the cherry filling for the "red stripes". These are the top remaining row, third and bottom 6.
- Sprinkle with powdered sugar or serve as is! Any extra cheesecake or pie filling can be served on the side!
Notes
Yield*
This flag will give you 30 biscuit bombs.