I guess you could say I’ve been on a bit of biscuit kick lately. Not only are they ridiculously quick and easy to make, the workable batter makes them perfect for filling with just about anything. With National Peanut Butter and Jelly Day just around the corner, what better way to pay homage to the classic combo than to turn it into a biscuit.
With a molten jelly core surrounded by a fluffy, nutty biscuit, it makes for an awesome breakfast hot from the oven, or an even better brown-bagged lunch after cooling to room temperature. The best part is that because the biscuit dough surrounds the filling, you can really load it up with jelly without worrying about it spilling out from the sides when you try and eat it.
So how do you get so much jelly into the center of a biscuit you ask? Easy! Just freeze it. Because it has so much sugar, the jelly won’t freeze rock-hard, but it will solidify enough that you can scoop a ball of jelly out with a round teaspoon or melon baller. Then, it’s just a matter of surrounding the sphere of sweetness with the nutty dough.
Equipment you'll need:
- buyCIA 23304 Masters Collection 12 Inch x 17 Inch Wire Cooling Rack, Chrome Plate Steel$15.95
- buyNordic Ware Natural Aluminum Commercial Baker's Half Sheet$17.88
- buyBeyond Gourmet Unbleached Parchment Paper, 71-Square Foot Roll$7.99
- buyPrepworks from Progressive International GT-3469 Stainless Steel Magnetic Measuring Spoons, Set of 5$19.99$13.99 SAVE 30%
- buyPrimo Digital Kitchen Scale 11Lb/5Kg, Chrome color$39.95$25.00 SAVE 37%
- Check out more of Marc's favorite kitchenware and supplies at the No Recipes Store.