Absolutely Amazing Cheese & Pepperoni Biscuits

pepperoni and cheese biscuitsWhat's better than cheese biscuits? Cheese and pepperoni biscuits. I know you've been looking for a way to bring more cured Italian meats into your daily routine, so ... you're welcome. These flattened balls of deliciousness are great for a hardy breakfast or a late afternoon snack -- they're sure to become a new family favorite.

So gather up your little kitchen helpers, start grating some cheddar, and in no time you'll have some yummy yummy biscuits to share.


Pepperoni & Cheddar Drop Biscuits

Makes 8 giant biscuits or 12 smaller biscuits

  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 6 tablespoons unsalted butter, cold, cut into pieces
  • 6 ounces cheddar/mozzarella/Monterrey jack blend (about 1 cup)
  • 20-30 slices of pepperoni, "julienned" (turkey, plain, veggie ... whatever you like)
  • 1 cup whole milk
  • 1/2 cup sour cream

Preheat the oven to 375 degrees F. Spray the pan(s) with flour baking spray or line with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, your fingers, or a fork, cut the butter into the flour mixture until it resembles coarse meal with a few larger clumps remaining. Stir in the cheese with a fork, and then the pepperoni.

Add the milk and sour cream; using a rubber spatula, stir until the dough just comes together. The dough will be slightly sticky; don't over mix.

Using a 1/2-cup measure (for giant biscuits) or a 1/4-cup or 1/3-cup for smaller biscuits, scoop mounds of dough about 1 1/2-inches apart of the prepared baking sheet.

Bake, rotating the sheet halfway through baking, until golden brown, about 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool or let biscuits cool on pan for 5 minutes before removing onto a wire rack with a spatula. Serve warm or at room temperature. Try, as you might, to keep any of them as leftovers in a sealed container for a day or two.


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Photo via ohmeaghan/Flickr

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