Easy Peanut Butter & Jelly Monkey Biscuits
Soft, flaky biscuit pieces layered with creamy peanut butter and sweet jelly, baked into a warm pull-apart bread. This easy monkey biscuit recipe is cozy, nostalgic, and perfect for breakfast or brunch.
- Prep Time: 20 MINS
- Cook Time: 35-40 MINUTES
- Total Time: 0 hours
- Yield: 10-12 SERVINGS 1x
- Category: BRUNCH | BREAKFAST
- Method: BAKING
- Cuisine: AMERICAN
Ingredients
Biscuit Dough
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2 ¼ cups all-purpose flour
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¼ cup granulated sugar
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1 tablespoon baking powder
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½ teaspoon salt
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¼ cup (½ stick) cold butter, cut into cubes
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¾ cup buttermilk
Peanut Butter Layer
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¼ cup creamy peanut butter
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2 tablespoons butter
Jelly Layer
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6 tablespoons seedless strawberry jam (or favorite flavor)
Instructions
Instructions
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Preheat oven to 350°F. Line a 9×5-inch loaf pan with foil, leaving a 2-inch overhang. Spray with nonstick cooking spray.
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In a small saucepan over low heat, melt peanut butter and 2 tablespoons butter together until smooth. Remove from heat and let cool slightly.
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In a medium bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
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Stir in buttermilk just until the dough comes together.
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Turn dough onto a lightly floured surface. Knead gently 6–8 times, then pat into an 8×6-inch rectangle. Cut into 1-inch squares.
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Roll one-third of the dough pieces in the peanut butter mixture and place in a single layer in the prepared pan. Spoon 2 tablespoons of jam evenly over the dough.
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Repeat layers two more times, finishing with jam on top.
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Bake for 35–40 minutes, or until biscuits are golden and the jam is bubbly.
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Cool in the pan for 10 minutes, then lift out using foil. Serve warm.
Notes
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Keep the butter cold for flaky biscuits
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Swap strawberry jam for raspberry, grape, or mixed berry
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Best served warm, but leftovers reheat well