Picky Palate's Peanut Butter and Jelly Skillet Monkey Bread

This treat was a special breakfast for dinner delight, not something I would make all the time, but my kids definitely appreciated this.  We found the recipe in Picky Palate's cookbook, and like all of her recipes, this was easy and well received.  Noah and Owen gave it a perfect 10, Aaron gave it a 9, and I gave it an 8.  The calories for 1/8 of the total were 385, and I used milk instead of cream for the glaze to lower the calories.  Here's what to do:

1 can refrigerated biscuits (8 count)
4 T butter, melted
1/4 c granulated sugar
1/4 c creamy peanut butter
1/2 c jam of choice
1/4 c milk
1/2 c powdered sugar

Preheat the oven to 350 and spray a 9-inch cast iron skillet with cooking spray.  Cut each biscuit into fourths.  Add the melted butter to a zip lock bag and add the cut biscuits.  Shake the bag to coat the biscuits, then add the sugar to the bag and mix to combine.  Pour the coated biscuits into the skillet.  Heat the peanut butter and the jelly separately in the microwave about 30 seconds each, then drizzle both over the biscuits.  Bake for 18-22 minutes until cooked through.  Add the milk and powdered sugar together, then drizzle over the biscuits.  Serve.