An easy to make and tasty to eat pizza biscuits. These are perfect for a quick lunch or a fun appetizer. No rolling out the dough to make these homemade biscuits!
Perfect for packing into a school lunch box! The kids love it, but don't just keep these for the kids, adults love these too!
Why make these biscuits
Talk about easy!!! These biscuits can be whipped together in just a few minutes, scooped onto a baking sheet and ready to eat in just 30 minutes. These biscuits are delicious served hot or cold.
Add a little dipping sauce for the biscuits and you've got a delicious meal. These biscuits are just as delicious without the sauce too.
Once made, these are perfect for packing into lunches, eating on the go or an after school snack.
Make mini sized biscuits and you have a fun little appetizer!
Key ingredients
- Pepperoni - sliced into thin strips or use mini pepperoni
- Mozzarella - shredded
- Parmesan - shredded
- Sour cream - helps keep the biscuits extra moist
- Italian seasoning - adds extra flavor
Step by step directions
- Combine flour, sugar, baking powder and seasonings in a bowl
- Add butter and incorporate butter into flour using a pastry blender or your hands. Mixture should be crumbly.
- In a separate bowl, combine milk and sour cream
- Add to flour mixture and stir just until mostly combined
- Add mozzarella cheese and pepperoni. Fold in until well distributed
- Use a cookie/ice cream scoop to form large mounds of dough on a greased baking sheet. Two spoons can also be used to form the dough.
- Top each biscuit with parmesan cheese
- Bake in a preheated 450° oven for 15 minutes
- Once baked remove from baking sheet and continue cooling on a baking rack
Recipe tips
- Make certain oven is fully preheated to 450°
- Use your choice of cheese - mozzarella, cheddar, pepper jack, colby
- Use a ¼ cup scoop for full size biscuits. Use a smaller scoop for mini biscuits to serve as an appetizer. Reduce cooking time by half.
- Cook biscuits on a greased baking sheet or line with parchment paper or a silicone liner
- Store cool biscuits in an airtight container in the refrigerator
Recipe Faqs
The biscuits will last up to 4 days when stored in the refrigerator.
Yes, once fully cooled place in a freezer safe container and freeze for up to one month. To use pull out one biscuit or the entire batch and thaw at room temperature.
More biscuit recipes
- Jalapeno Cheddar Biscuits
- Ham and Cheese Biscuits
- Pepper Jack Biscuits
- Cheddar Chive Biscuits
- Buttermilk Pan Biscuits
Serving suggestions
These biscuits are perfect eaten all by themselves or dipped into a marinara sauce. They'd also be great dipped into pesto.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you love these biscuits, you'll also want to check out my ham and cheese biscuits!
Pizza Biscuits
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
Ingredients
- 2 ¼ cups flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon Italian seasonings
- 5 tablespoons butter (cut into small cubes)
- 1 cup sour cream
- 1 cup milk
- 1 cup pepperoni (sliced into thin strips)
- 1 cup mozzarella cheese (shredded)
- ¼ cup parmesan cheese (shredded)
Instructions
- Preheat oven to 450°
- Place flour, baking powder, sugar, salt and seasonings into a bowl. Stir to combine.2 ¼ cups flour, 1 tablespoon baking powder, 2 teaspoons sugar, ½ teaspoon salt, ½ teaspoon Italian seasonings
- Add butter and incorporate into flour mixture using a pastry blender or your fingers. Mixture should be crumbly.5 tablespoons butter
- In a separate bowl, combine sour cream and milk1 cup sour cream, 1 cup milk
- Add to flour mixture and stir just until combined
- Fold in pepperoni and mozzarella cheese1 cup pepperoni, 1 cup mozzarella cheese
- Drop rounds of dough onto a greased baking sheet. Dough can be formed using a cookie scoop or two spoons. Top each biscuit with the parmesan cheese.¼ cup parmesan cheese
- Bake in a preheated 450° oven for 15 minutes
- Remove cooked biscuits from baking sheet and cool on a baking rack
Notes
- Make certain oven is fully preheated to 450°
- Use your choice of cheese - mozzarella, cheddar, pepper jack, colby
- Use a ¼ cup scoop for full size biscuits. Use a smaller scoop for mini biscuits to serve as an appetizer. Reduce cooking time by half.
- Cook biscuits on a greased baking sheet or line with parchment paper or a silicone liner
- Store cooled biscuits in an airtight container in the refrigerator
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Kathy says
I made these for my daughter’s birthday party picnic. They were gobbled up very fast. So delicious! Following the suggestion to use parchment or grease the sheet very well is highly recommended! Great recipe!
Kathy says
I'm so glad everyone loved them! They are perfect for a birthday party. Thanks so much! 🙂
Joy Klein says
This is perfect for my kiddos lunches. It’s a less messy (and way healthier) pizza lunchable!
Kathy says
Perfect for lunches! Thanks so much! 🙂
David @ Spiced says
Ooo...I like this recipe, Kathy! You know me and biscuits - I love 'em! But then you go and add in those seasonings and cheeses (and pepperoni, too!)? Yup, I need to make a batch of these ASAP!
Kathy says
The pepperoni and cheese makes them irresistible! Enjoy! 🙂