Who else puts chips in their sandwiches? This PB & J Ruffles Biscuit takes a childhood favorite and gives it a buttery, crunchy twist. Made with our Buttermilk Biscuits, sweet blackberry jam, creamy peanut butter, and salty Ruffles potato chips, this biscuit is the perfect combination of sweet, salty, creamy, and crunchy. You’ve got a nostalgic treat that people of all ages will enjoy. These are the perfect after school snack or a quick late night sweet treat. Trust me, y’all are gonna want to try this one and make sure to make a couple batches. These get snatched up quick!
Instructions:
- Preheat your oven to 400°F.
- Slice the buttermilk biscuits in half horizontally.
- Place the biscuit halves cut-side up on a parchment-lined baking sheet.
- Cover the biscuit halves with parchment and bake for 20–25 minutes.
- While the biscuits are baking, break the Ruffles chips into small pieces in a bowl.
- Add the creamy peanut butter to the broken-up chips and gently mix until the chips are coated in peanut butter.
- Remove the biscuits from the oven and let them cool for about 5 minutes.
- Spread blackberry jam onto one half of each biscuit.
- Spoon the Ruffles and peanut butter mixture over the blackberry jam.
- Place the tops of the biscuits back on.
- Slice, serve, and enjoy!