You could say I’ve been really into PEANUT BUTTER JELLY BISCUIT lately. Not only are they ridiculously quick and easy to make, but the batter is also very flexible, so you can fill them with almost anything. Right around the corner is National Peanut Butter and Jelly Day. What better way to honor this standard pair than to make a biscuit with it?
It has a liquid jelly center and a fluffy, nutty biscuit shell. It’s great for breakfast right out of the oven, or it’s even better as a brown-bag lunch after it’s cool down. You can put a lot of jelly inside because the biscuit dough covers the filling. Furthermore, You don’t have to worry about jelly spilling out when you try to eat it.
You might be wondering how they fit so much jelly into the middle of a biscuit. Easy! Freeze it. The jelly will not freeze completely solid because it has a lot of sugar in it, but it will freeze solid enough that you can use a round teaspoon or melon baller to get a ball of jelly out of it. After that, all that’s left to do is cover the sweet sphere with the crunchy dough.
Peanut Butter Jelly Biscuit
Ingredients
- 130 grams all-purpose flour ~1 US cup
- 15 grams granulated sugar 1 tablespoon
- 7.5 grams baking powder 1 ½ teaspoons
- 2.5 grams baking soda ½ teaspoon
- 1.5 grams salt ¼ teaspoon
- 28.5 grams cultured unsalted butter 2 tablespoons
- 60 grams peanut butter 3 ½ tablespoons
- ⅔ cup plain yogurt
- 4 heaping teaspoons raspberry jam frozen
Instructions
- 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 ⅓ 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.
For More Recipes visit : norecipes.info