2 cans refrigerated buttermilk biscuits (10 count per can)
1/2 cup jelly
1 egg
oil (for frying)
Heat oil. Flatten biscuits (I usually just flatten in the palm of my hand, but this causes them to be a little doughy in the center, to prevent that, flatten until the dough is almost see through). Place spoonful of jelly (I usually use about 2 teaspoons) on to 10 flattened biscuits. Brush egg whites around the outside of jellied biscuits. Place the rest of the flattened biscuits on top and press around the edges to secure. Fry in hot oil until golden brown. Drain on paper towel.