58 jam biscuit recipes

Refrigerated biscuit dough is used in this recipe. Fill with your favorite jam or preserves, if you like.

Traditionally a dessert, these delicious filled pancakes may also be served at brunch.

So quick and easy. Not really Danish pastry, but good in a pinch.

These flaky and scrumptious biscuits goes well with a cup of tea which completes a quick and easy breakfast.

Quick and easy biscuits that use up leftover ham after the holiday season.

Quick turnovers use biscuit mix and apple juice for an easy hand-pie dough, filled with jam and baked or fried in minutes. A 30-minute pantry-staple dessert recipe.

Bisquick pound cake with cream cheese, soaked in orange liqueur syrup and finished with a glossy apricot glaze. A bakery-worthy tube cake from a baking-mix shortcut.

Impossible apricot pie: blend, pour, bake. Self-crusting custard pie with canned apricots and a glossy apricot-preserve glaze. Crustless and effortless.

Peanut butter and jam coffee cake made with Bisquick: tender crumb, marbled jam streaks, ready in under an hour. PB&J in cake form.

Fresh berry cobbler loaded with strawberries, blueberries, blackberries, and raspberries under brown sugar drop biscuits baked in individual ramekins.

Walnut cake is a traditional European-style flourless nut torte made with ground walnuts, crushed biscuits, and 8 separated eggs. Layered with apricot jam and frosted with vanilla whipped cream.

Annie Mae Jones' sweet potato biscuits: Southern-style biscuits with mashed sweet potato folded into a buttery shortening dough, cut into squares and baked golden. Eat warm with butter.

Change is good, and so are these scrumptious biscuits which can become a favorite at your next family gathering.

Whole grain sweet potato biscuits made with mashed yams, whole wheat flour, and a touch of brown sugar. Tender, faintly sweet, and built for honey butter or sausage gravy.

Southwestern biscuits and gravy: fluffy masa buttermilk biscuits smothered in a smoky ham gravy loaded with fire-roasted green chiles. Classic Sunday brunch with a New Mexico accent.

These rich and flaky biscuits are delicious as a sandwich replacement or served alongside of tomato soup!