Six-year-old Dustin Chasteen of Weaverville, North Carolina combines two kid-favorite flavors—peanut butter and jelly—in a new way. Refrigerated biscuits with a warm, gooey filling make a yummy lunch or snack.


  • 1 tube (12 ounces) refrigerated flaky buttermilk biscuits
  • 1/2 cup peanut butter
  • 1/2 cup jelly


  • Separate biscuits; pat onto the bottom and up the sides of greased muffin cups. Bake at 450° for 8-10 minutes or until golden brown.
  • Remove to a wire rack.
  • Place a scant tablespoonful of peanut butter in each warm biscuit cup; top with a scant tablespoonful of jelly. Serve immediately.
Nutrition Facts

1 each: 198 calories, 7g fat (1g saturated fat), 0 cholesterol, 351mg sodium, 29g carbohydrate (11g sugars, 1g fiber), 6g protein.

Reader Interactions

Leave a comment

Your email address will not be published. Required fields are marked *