1. Cut brie into 24 pieces, and let soften.
2. Separate each biscuit into thirds, making 3 rounds. Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 tsp. pepper jelly into center of each biscuit cup; top each with 1 brie cheese piece.
3. Bake at 425° for 8 to 10 minutes or until golden brown. Let stand 10 minutes before serving.
*1/2 cup mango chutney may be substituted.