Recipes / Breakfast

Jam Filled Biscuits

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Jam Filled Biscuits

Katie
The Cook
5 Servings
4 Ingredients
7 Comments

Big, warm delicious biscuits filled with your favorite jam is comfort food at it's best.

Read More
5 Servings
4 Ingredients
7 Comments

Ingredients

  • 12 ounces Refrigerated Biscuit
  • 2 ½ ounces Peach Jam
  • 1 tablespoon melt Butter
  • 2 teaspoons Brown Sugar

Containers

Supplies

  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Separate biscuits according to the precut dough.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Separate biscuits according to the precut dough.
  2. Take half of biscuits and place on baking sheet sprayed with nonstick cooking spray. Press down to flatten.
  3. Top with Tablespoon of peach preserves.
  4. Place other half of biscuits on top of jam topped biscuits and seal using fingertips or a fork.
  5. Brush top of biscuits with melted butter and then sprinkle with sugar.
  6. Bake at 375 for 7-8 minutes, until tops are golden brown.

Categories

traditional, vegetarian, summer, fall, winter, spring, egg-free, fish-free, shellfish-free, 5-ingredients-or-less

Categories

traditional, vegetarian, summer, fall, winter, spring, egg-free, fish-free, shellfish-free, 5-ingredients-or-less

7 Comments

Join the discussion

    1. Oh, I’m sorry! You top the biscuits with butter and top with the sugar. I’ll correct in the post right now!

  2. Biscuits are soooo easy to make from scratch! Also, you can make them out of coconut oil if you are avoiding shortening, just cool it for a few minutes so it is firm.

    1. Hi Natalie, I haven’t but I think they would work great in a regular muffin tin. You could do a mini muffin pan but you would want to put the biscuits into smaller pieces. If you give it a try, let me know how it turns out!