Jam-Stuffed Biscuits

Biscuits make better-than-the-bakery pastries. These ones taste like filled doughnuts! MORE+ LESS-

By Brooke McLay

October 4, 2016

can (16.3 oz) can Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

1/2

cup raspberry jam or preserves

1/2

cup butter, melted

1/2

cup sugar

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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.

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!