These Pizza Drop Biscuits are the most simple and satisfying way to eat pizza for an appetizer, snack or lunch. Dip in marinara or pizza sauce for a more complete treat. Loaded with mozzarella cheese, pepperoni (or salami) and savory Italian seasoning. The biscuits pictured were made with King Arthur Flour Measure for Measure gluten free flour blend and are utter perfection.
How to make Pizza drop biscuits
- Preheat oven to 425°F.
- In a food processor combine flour, baking powder, salt and cheese. Pulse to mix.
- Add in cubed butter and process for 5 seconds until mixture resembles wet sand.
- Add chopped pepperoni or salami and pulse another 5 seconds, until evenly mixed.
- Dump flour mix into a large bowl and use a spatula to fold in the milk. Dough will be wet and sticky to the touch.
- Using a large cookie scoop or soup spoon, scoop batter onto a greased baking sheet about 2 inches apart.
- Bake at 425°F for 13-15 minutes or until lightly browned.
Can I make these biscuits gluten free?
Yes! We made these gluten free many times and they tasted great! The flour blend you use will make a big difference however. We had the best texture and flavor with King Arthur Measure for Measure. The Namaste brand from Costco did not work at all.
Ideas for eating pizza biscuits
- Breakfast - top with a soft-boiled egg or eat alongside scrambled eggs.
- Lunch - dipped in your favorite Soup. We like it with our Chicken Tortilla Soup or Broccoli Potato Soup.
- Dinner - alongside your favorite Italian pasta recipe or served as an appetizer or snack.
- Add to your next charcuterie board with marinara for dipping and plenty of other Italian meats and cheeses. I've done this and it's such a hit!
3 ways to store biscuits
How To store biscuits at room temperature
Place in a zip-top bag lined with a paper towel. They will keep at room temperature for 3 days.
How To store in the refrigerator
Biscuits will keep really well in the refrigerator in a paper towel-lined zip-top bag for up to a week! Feel free to warm in the microwave for 10 seconds before eating.
How to freeze biscuits
Biscuits will keep well in the freezer! Be sure biscuits are completely cooled. Simply place biscuits in a zip-top bag (no paper towel this time) and place in the freezer. Remove one or two biscuits at a time and reheat in the microwave for 15-30 seconds. They will keep in the freezer for 2-3 months. Be sure to date the bag.
Pizza Biscuits | Gluten Free Option
Ingredients
- 2 cups gluten-free flour blend - King Arthur Measure for Measure works the best
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons salt
- 2 cups shredded mozzarella cheese
- 2 teaspoons Italian seasoning blend
- 8 tablespoons unsalted butter - cold and cubed
- ⅓ cup chopped pepperoni or salami
- 1 ¼ cups whole milk
- Milk or melted butter for topping
Instructions
- Preheat the oven to 425°F.
- In a food processor combine flour, baking powder, salt, Italians seasoning and cheese. Pulse twice to mix.
- Add in cubed butter and process for 5 seconds.
- Add chopped pepperoni or salami. Pulse another 5 seconds.
- Dump flour mixture into a large bowl and use a spatula to fold in the milk.
- Dough will be wet and sticky to the touch.
- Using a muffin or cookie scoop, scoop batter onto a greased baking sheet about 2 inches apart.
- You can leave the biscuits as is or with wet fingers you can gently spread out each biscuit to make them larger.
- Brush the top with milk or melted butter to help them brown.
- Bake at 425°F for 13-15 minutes or until lightly browned.
- These keep for 3 days at room temp or for 1 week in the refrigerator.
Notes
Nutrition
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