Tony’s Jigglypuffs
You’ll want to get a small roll of buttermilk biscuit dough, large marshmallows (the kind you use on s’mores), and any sort of flavouring you want (cinnamon & sugar, Hershey’s chocolate, nutmeg, whatever).
1. Take the amount of dough you’d use to make a single biscuit and flatten it out.
2. Sprinkle on your flavouring (or place a few small chunks of chocolate, whatever), then put on a marshmallow, and put some more flavour on top.
3. Fold the dough around your marshmallow, leave a small hole on top (for venting, so it doesn’t explode all over the place).
4. Roll it in more flavouring (cinnamon and sugar, or just sugar, if you used chocolate inside).
5. Bake at a relatively low temperature (300ยบ, probably) until you think they look good (I like ‘em pretty dark, but you’d probably want ‘em lighter… so I’d expect something like 15 minutes?). If you bake them too hot or too long, the marshmallow bubbles out and gets all over the place, so be careful!
6. When done, pull out, let cool, and enjoy!
I’ve not perfected the baking step, so if you follow my exact instructions, it MAY not come out perfectly. Like I said, the marshmallow tends to bubble out and get all over the place. Bake it too hot and the outside of the dough gets overcooked while the rest is relatively doughy still, but the marshmallow erupts out. Bake it too cool, but for too long, and the marshmallow still erupts, but now you end up with dough that’s evenly cooked but doughy throughout. It’s a pretty sensitive process. I’m pretty sure 300-325 is the good temperature range, though.
