Six-year-old Dustin Chasteen of Weaverville, North Carolina combines two kid-favorite flavors—peanut butter and jelly—in a new way. Refrigerated biscuits with a warm, gooey filling make a yummy lunch or snack.
Featured In: 13 Peanut Butter and Jelly Recipes
- 1 tube (12 ounces) refrigerated flaky buttermilk biscuits
- 1/2 cup peanut butter
- 1/2 cup jelly
- Separate biscuits; pat onto the bottom and up the sides of greased muffin cups. Bake at 450° for 8-10 minutes or until golden brown.
- Remove to a wire rack.
- Place a scant tablespoonful of peanut butter in each warm biscuit cup; top with a scant tablespoonful of jelly. Serve immediately. Yield: 10 servings.
Originally published as Kid's Favorite Biscuits in Quick Cooking March/April 1999, p41
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