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Jam-Stuffed Biscuits

(1)
  3 reviews
  • 15 min prep time
  • 30 min total time
  • 4 ingredients
  • 8 servings
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Biscuits make better-than-the-bakery pastries. These ones taste like filled doughnuts!

Brooke McLay
January 23, 2012

Ingredients

1
can (16.3 oz) can Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
1/2
cup raspberry jam or preserves
1/2
cup butter, melted
1/2
cup sugar

Steps

  • 1 Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  • 2 Separate dough into 8 biscuits. Gently separate each biscuit halfway into 2 layers. Spoon 1 tablespoon raspberry jam into center of each biscuit. Pinch edges to seal.
  • 3 Dip each biscuit into melted butter; dip each in sugar. Place on cookie sheet.
  • 4 Bake 14 to 16 minutes or until golden brown around edges.
  • 1 Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  • 2 Separate dough into 8 biscuits. Gently separate each biscuit halfway into 2 layers. Spoon 1 tablespoon raspberry jam into center of each biscuit. Pinch edges to seal.
  • 3 Dip each biscuit into melted butter; dip each in sugar. Place on cookie sheet.
  • 4 Bake 14 to 16 minutes or until golden brown around edges.

Expert Tips

Jam Swap! Fill your biscuits with any flavor of your favorite jam or preserves!

A pinch of cinnamon added to the sugar lends just a bit of spice to this recipe!

Nutrition Information

No nutrition information available for this recipe
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