Prep 15 mins
Cook 15 mins
This is a no-brainer recipe but (in my opinion) delicious! A definite kid pleaser (or for the kid at heart). Use any kind of jelly or jam you like - raspberry is good, grape, blueberry, etc.
- 462.09 g can refrigerated buttermilk biscuits (Pillsbury Grands)
- 118.29 ml peanut butter
- 39.43 ml jelly (or jam)
- Preheat oven to 350°F Lightly grease a cookie sheet and set aside.
- Separate dough into 8 biscuits; flatten each into a round (about 5-6 inches).
- Spoon about 1 Tablespoon of peanut butter (use more or less to taste) onto each round; top with 1 teaspoon of jelly.
- Fold each biscuit in half over filling and crimp edges to seal.
- Place on cookie sheet and bake for 15 minutes or until browned.
- *Filling*will*be*HOT!* Let cool for at least 10 minutes before enjoying!
I had some issues with my biscuits but I don't think that was the fault of the recipe. I will try again with another brand. These went directly to the freezer for lunchbox's and they worked out great. I just threw it in the lunchbox in the a.m. and by lunchtime they were thawed and ready to eat. I will definitely play with these in the future.
Delicious! I only had a small can of buttermilk biscuits so I decided to make a mini version of this recipe and followed the directions exactly. I also sprinkled the tops with a little bit of sugar before baking. My husband loves PB&J and he went crazy over these bite size pockets. It's just the two of us and there was no leftovers! What a great change from boring sandwiches. Thank you for sharing this great recipe!
Great quick breakfast or snack! I used strawberry jam and it was terrific. I used a fork to crimp the edges, flipped them over, and crimped again and none of them popped open. I sprinkled a little cinnamon/sugar on top before baking and enjoyed these for breakfast - thanks for sharing the recipe!