Teresa G.


These are my "special" biscuits for special occasions. They're buttery, flaky biscuits, filled with melted brie or camembert cheese and sweet berry jam or pepper jelly. They're perfect for brunch or breakfast for holiday guests because they're so quick and easy to prepare and so delicious! At Christmas, they look so pretty when served on a tray, alternating red raspberry or strawberry and the emerald green pepper jelly. You'll get rave reviews. Be sure to set one aside, for yourself, because they'll disappear quickly!

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★★★★★ 1 vote
5 Min
20 Min


1 can(s)
refrigerated jumbo flaky biscuits (or may use regular size biscuits)
1 small
wheel of brie or camembert cheese (8 oz.)
1 jar(s)
raspberry or strawberry jam and/or pepper jelly


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1NOTE: Cooking time is in 2 stages, baking biscuits and then reheating.

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2Bake biscuits per instructions on can, When done, remove from oven and set aside.

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3Leave oven on and set for 400ºF.

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4Remove cheese from packaging; cut cheese into 8 equal wedges. (Do not remove rind.)

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5Using a small, serrated knife, cut around center of top of each biscuit (you're making mini bread bowls;) carefully remove the cut-out centers and reserve (I place right them beside their own biscuit.)

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6For each biscuit, cut one of the 8 wedges of cheese in half, place cheese inside hollowed biscuit, rind facing out. (If using smaller biscuits, use less cheese and jam.)

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7Top each with a tablespoon of jam or jelly of your choice.

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8Return to oven; bake at 400ºF for 6 to 7 minutes, until cheese is melty and biscuit tops are nicely browned. (You may place tops back on biscuits before heating or leave them on the same sheet pan as the biscuits, your choice)

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9Serve hot or warm.