Peanut Butter And Jelly Biscuit Treats Food

PEANUT BUTTER AND JELLY BISCUIT BAKE

Steps:

• Preheat oven to 400F.
• Line the bottom of a greased 8 inch square baking dish with 5 biscuits. Flatten and stretch the biscuits a bit to make them cover more of the pan.
• Spread the peanut butter on the biscuits.
• Spoon the jelly on top of the peanut butter.
• Flatten and stretch the remaining 5 biscuits and place them on top to form five sandwiches.
• Bake for 22-24 minutes until biscuits are nicely browned.
• Allow to cool for a few minutes before dusting with powdered sugar and serving.
• Enjoy!

PEANUT BUTTER AND JELLY COOKIES

Steps:

• In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
• Cover and chill for 1 hour.
• Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.

PEANUT BUTTER AND JELLY BISCUITS

Steps:

• Bake desired amount of biscuits according to package instructions. Let cool slightly. Slice in half horizontally.
• Spread 1-2 tablespoons of peanut butter on one half. Spread 1-2 tablespoons of jelly on top of peanut butter. Place other biscuit half on top.
• Repeat with remaining biscuits. Serve immediately.

PEANUT BUTTER AND JELLY BISCUITS

Steps:

• Preheat oven to 425 degrees F. and line a baking sheet with parchment paper.
• In a mixing bowl, combine the flour, baking powder, salt and baking soda. Using a fork, press the cold butter or coconut oil into the flour mixture until it is the texture of coarse crumbs. You want to see small pieces of butter in the flour.
• Separately, whisk together the coconut milk, peanut butter and sugar. Make a well in the center of the flour mixture and pour in the wet mixture. Using your fork, gently combine the wet with the dry until it begins to combine but still crumbly.
• Pour the crumbly dough onto a lightly floured surface and gently knead the dough together into a ball. You want to work with this dough as little as possible so the baked biscuits are light and flakey.
• Press the dough lightly into a circle around 1 inch thick and spread the strawberry jelly all over the dough, leaving a 1/2 inch around the edges clean. Fold the dough in half, trapping the jelly in the center, and gently press down the dough again to around 1 inch thick again.
• Dip a 2-3 inch round cookie cutter into flour then gently into the dough. Transfer the cut biscuits to the baking sheet. You can also cut the biscuits into triangles with a knife dipped in flour. Press together unused dough and repeat cutting procedure.
• Brush the melted butter or coconut oil on top of the biscuits and sprinkle with coarse sea salt.
• Bake for 12-14 minutes, until the biscuits are golden brown.
• Serve warm or room temperature with more peanut butter and strawberry jelly.

PEANUT BUTTER 'N JELLY POCKETS

Steps:

• Preheat oven to 350°F Lightly grease a cookie sheet and set aside.
• Separate dough into 8 biscuits; flatten each into a round (about 5-6 inches).
• Spoon about 1 Tablespoon of peanut butter (use more or less to taste) onto each round; top with 1 teaspoon of jelly.
• Fold each biscuit in half over filling and crimp edges to seal.
• Place on cookie sheet and bake for 15 minutes or until browned.
• *Filling*will*be*HOT!* Let cool for at least 10 minutes before enjoying!

PEANUT BUTTER AND JELLY SPREAD

Steps:

• In a microwave safe bowl, combine the peanut butter and butter.
• Microwave uncovered on high for 1-1 1/2 minutes, or until melted.
• Stir until smooth.
• Add jam, honey and syrup.
• Mix well.

PEANUT BUTTER BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Sift dry ingredients together in a bowl. With pastry blender or two knives, cut-in shortening (or butter) and peanut butter until mixture is crumbly.
• Make a well in center of crumbly mixture, pour in milk and stir only until a soft dough is formed.
• Knead dough gently on lightly floured pastry cloth for about 30 seconds.
• Roll out or pat dough to about 1/2-inch thickness and cut into about 12 biscuits.
• Place on ungreased baking sheet, close together for soft sides, or spaced apart for crusty sides.
• Bake at 450 degrees for 10-12 minutes.
• Variation: For drop biscuits, increase milk to 1 cup and drop dough by spoonfulls onto greased baking sheet. Bake for 10-12 minutes.