1Let the biscuits come to room temperature for easy rolling. Flour your surface. Roll out a biscuit to a circle diameter of of 5-6 inches. Place 1-2 tablespoons of pie filling in the lower half of the biscuit. Take water and dab around one edge (this helps sealing). Fold over the top and press around the edge with a fork.
2Cook in canola oil over medium low heat until golden brown, about 2-3 minutes. Flip gently to the other side. Drain on paper towels. Dust with powdered sugar if desired.
3I always have a little pie filling left over, but it will make a can of ten biscuits.
4**I have also used the pie filling sweeetend with Splenda for diabetic family members**