Peanut Butter 'n Jelly Pockets

"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."
photo by loof751 photo by loof751
photo by loof751
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
photo by looneytunesfan photo by looneytunesfan
Ready In:
8 pockets


  • 1 (16 1/3 ounce) can refrigerated buttermilk biscuits (Pillsbury Grands)
  • 12 cup peanut butter
  • 8 teaspoons 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!

Questions & Replies

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  1. TishT
    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.
  2. Asha1126
    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!
  3. Roseann P.
    my first batch didn't turn out too well. I put too much jelly and didn't crimp enough. I also added the cinnamon sugar on the 2nd batch. my son is taking them to rugby tomorrow. I think they will be a big hit. Definitely need to put in big letters MAKE SURE TO CRIMP ON BOTH SIDES. :)
  4. loof751
    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!
  5. BGndr
    My 4 year old loved these! We made them with just peanut butter since she isn't big on jelly. I did offer honey as a dipping sauce, which she really liked! Some of these popped open when cooking, but it wasn't that big of a deal.


I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
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