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. Yield: 10 servings.