This recipe combines two favorites by adding pepperoni, cheese, tomato sauce, and basil to a traditional biscuit recipe for the most delicious Pepperoni Pizza Biscuits!
If you ask a random group of 100 people what their favorite food is, how many of them do you think would say pizza? I’d say at least 30%, but to be honest, it might be closer to 50%. Pizza is just one of those universally loved foods and most of us can’t get enough of it.
I love that there’s a pizza to suit my every mood. When I’m simply craving straight-up pizza, I want a good old pepperoni takeout (generally Papa Gino’s for all my New England readers). When I’m craving pizza, but a bit more sophisticated, I often go for Sausage, Grape, and Gorgonzola Flatbread. Or a prosciutto, fig, and arugula pizza. Feeling snacky? Pizza goldfish. And one of my favorite appetizers of all time is this Bacon White Pizza Dip.
What I’m trying to say is that pizza is everything and everything should be pizza. That’s why I made these Pepperoni Pizza Biscuits. They take a traditional biscuit recipe and pack with with pepperoni, cheese, pizza sauce, and basil. Just another way for you to consume America’s favorite food!
PEPPERONI PIZZA BISCUITS RECIPE
Not only am I obsessed with eating pizza, I’m also obsessed with baking biscuits. I could bake a different variety every night and never tire of them. A simple buttermilk biscuit is a dream, but I also love that they’re blank slates ready to take on whatever flavor you give them. Like pizza.
And biscuits are so easy to make! For these ones, you simply combine flour, baking powder, sugar, cream of tarter, salt, and pepper in a big bowl.
Then you cut in chilled butter cut into cubes. You can either use a pastry blender to do this (here’s an affiliate link to the one I use) or a fork or even your fingers.
Once the mixture resembles coarse meal, add in chopped pepperoni, shredded cheddar, and basil.
Add buttermilk and tomato sauce to the dry ingredients and stir until just combined, taking care not to over-mix. The dough will be a bit wet.
Place dough on a lightly floured surface and knead just until it comes together. If it’s too sticky to handle, you can add a bit more flour. Pat dough into a round about 3/4-inch thick.
Using a biscuit cutter with a roughly 2 3/4-inch diameter (you can also use a drinking glass, circle cookie cutter, etc.), cut rounds out of dough.
Place biscuits about 2 inches apart on prepared baking sheet and re-work dough to continue cutting out biscuits.
Bake biscuits for 20-24 minutes, until they’re just turning golden on top. And then cool them on baking racks. Or just eat them warm. Because how can you possibly wait??
These pepperoni pizza biscuits are literally making all my pizza dreams come true. I’ve been grabbing one as a mid-day snack, warming it, and spreading it with a little bit of butter.
Butter on pizza?? When that pizza is in biscuit form, that’s totally an acceptable thing and I refuse to feel bad about it.
But really, these biscuits don’t even need butter and are absolutely delicious as is. They’re packed with pizza flavor thanks to the pepperoni, cheese, basil, and sauce.
If you’re not a fan of pepperoni and prefer cheese pizza, you can simply leave it out. And if you prefer mozzarella to cheddar, you can use that (or any cheese you want). I know pizza typically has mozzarella on it, but I find cheddar so much more flavorful and wanted to use that here. I kinda feel like the basil and tomato sauce are not optional ingredients (but if you don’t have any basil and really want to make these immediately, they’ll still be great!).
So, what do you serve pepperoni pizza biscuits with? Of course, you can simply eat them all on their own, but they make the perfect accompaniment to soups, salads, and many chicken dishes. And I’m not going to lie… I poached an egg and ate it on one of these biscuits for breakfast one morning. It was heaven. Next time? I’m totally making pizza eggs benedict.
I think biscuits are terribly underrated here in New England and should be made more to help us get through these often unbearable winters.
We already know pizza helps. I promise you that pepperoni pizza biscuits will make your life just a little bit brighter and your dinners just a little more delicious (breakfast, lunch, and snacktime, too!)
What’s your favorite pizza of pizza flavored food?
For another delicious pizza recipe, check out my Eggs Benedict Pizza. If you’re looking for another fun biscuit recipe, check out my Goat Cheese Chive Biscuits. And don’t forget about dessert pizza! These Pizza Bars from Julie’s Eats and Treats look like the best way to end a pizza dinner!
Pepperoni Pizza Biscuits
- 2 3/4 cups all-purpose flour
- 1 1/2 Tbsp baking powder
- 2 tsp granulated sugar
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
- 1 cup shredded cheddar cheese
- 1/2 cup diced pepperoni
- 3 tsp finely chopped basil
- 1 1/4 cup buttermilk
- 1/2 cup pizza sauce
- Pre-heat oven to 375 degrees and line a baking sheet with parchment paper or a Silpat.
- In a large bowl, whisk together the flour, baking powder, sugar, cream of tartar, salt, and pepper.
- Work the butter into the flour using a pastry blender or your hands, until it resembles coarse meal. Blend in shredded cheddar cheese, pepperoni, and basil.
- Add buttermilk and pizza sauce to the dry ingredients and stir until just combined, taking care not to over-mix. Dough will be wet.
- Place dough on a lightly floured surface and knead just until it comes together. If dough is too sticky, you can add a bit more flour. Pat dough into a round about 3/4-inch thick. Using a biscuit cutter with a roughly 2 3/4-inch diameter (you can also use a drinking glass, circle cookie cutter, etc.), cut rounds out of dough.
- Place biscuits about 2 inches apart on prepared baking sheet and re-work dough to continue cutting out biscuits.
- Bake biscuits for 20-24 minutes, until they’re just turning golden on top.
- Serve warm or cool on baking racks before serving.
- I recommend storing pepperoni pizza biscuits in an airtight container in the fridge.