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.
- 130 grams all-purpose flour (~1 US cup)
- 15 grams granulated sugar (1 tablespoon)
- 7.5 grams baking powder (1 1/2 teaspoons)
- 2.5 grams baking soda (1/2 teaspoon)
- 1.5 grams salt (1/4 teaspoon)
- 28.5 grams cultured unsalted butter (2 tablespoons)
- 60 grams peanut butter (3 1/2 tablespoons)
- 2/3 cup plain yogurt
- 4 heaping teaspoons raspberry jam (frozen)
- The day before you want to make these, put your jam or jelly in the freezer.
- Adjust oven rack to the middle position and heat to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper.
- In food processor, pulse the flour, sugar, baking powder, baking soda, and salt to combine.
- Distribute the butter evenly over the flour and pulse 1 full second at a time until the mixture resembles gravel. Add the peanut butter and pulse a few more times to combine.
- Transfer this mixture to a bowl and dump in the yogurt. Stir until just combined. It's okay if it's not 100% incorporated but be careful not to over-mix the batter as doing so will make the biscuits tough.
- Working quickly, divide the dough into 4 even pieces. Using well floured hands, grab about 1/3 of one piece of dough and form a round patty with an indentation in the center. Use a round metal teaspoon or melon baller to scoop a sphere of frozen jam, like you would a scoop of ice cream. Place it in the indentation and then enclose the scoop of jam with the rest of that piece of dough. Repeat with the other pieces of dough.
- Bake for 4-5 minutes and then turn down the heat to 400 degrees F (200 C) and bake until the biscuits are golden brown (about another 7-10 minutes). Remove from the oven and cool on a wire rack.