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When you want an easy recipe that’s also a crowd pleaser, and you can serve any time of day, these Pepperoni and Cheese Pizza Stuffed Biscuits are just the thing to make!

pepperoni and cheese pizza stuffed biscuits

Pizza Biscuits

If you want a recipe that freezes well, so you can keep on hand to feed your hungry crew, stuffed biscuits.

If you want a recipe that combines 2 of the worlds’ best foods, pizza, and breakfast, these pepperoni and cheese biscuits.

Okay, I think you get the idea. These pepperoni and cheese stuffed biscuits are the bomb. This is an all-time favorite recipe at my house because it leaves everyone, including myself, reaching for seconds.

pepperoni and cheese stuffed pizza biscuits

It’s pretty obvious my family, and I have a thing for pizza, tacos, and breakfast foods. If the breakfast tacos, mini pizza quiches, taco pizza, or endless pancake recipes don’t give it away, I don’t know what will.

I usually make this recipe during our notorious Friday playdates that turn out to be a weekend slumber party for my kids. Thankfully my kids and their friends aren’t hard to please, anything that resembles pizza is a must, and these Pizza Biscuits are no exception. They disappear from the table when served for breakfast, lunch or dinner. Yes, this recipe can be all three!

cheesy pepperoni stuffed pizza biscuits

Stuffed Biscuits

I mean who can resist a flaky, buttery biscuit that tastes like a pizza? Certainly not me! Since we usually enjoy these for dinner, I like to dip them in marinara sauce. Oh. So. Good!

A recipe tip, make sure all of your dairy ingredients are extremely cold it helps to make fluffier biscuits that will still hold together. That’s another reason to love this recipe; all the ingredients are staple items, meaning you probably already have them in your pantry and fridge -or freezer.

pepperoni and cheese stuffed pizza biscuits

You’ll want to keep a batch of these on hand, and thankfully, as stated before, these guys hold up really well in the freezer. To freeze the biscuits; all you have to do is make the recipe, place them on a baking sheet and freeze (unbaked).

After an hour, or when the biscuits are mostly frozen solid, transfer the unbaked biscuits in a gallon size zip bag and freeze for up to 2 months. To bake them, they’ll mostly thaw out while the oven preheats and then add a few minutes to the baking time. That’s it!

cheesy pepperoni stuffed pizza biscuits

Sometimes I make these on Sundays, for brunch, and serve them with a couple of fried eggs (or scrambled) on the side. All and all, who can resist a pizza stuffed biscuit? Not my family.

Pepperoni and Cheese Stuffed Pizza Biscuits

Flaky, warm, and oh-so-cheesy, these pepperoni and cheese stuffed pizza biscuits are the real deal!

Author: Laura Fuentes
Cook Time: 25 mins
Total Time: 25 mins

Ingredients

2 1/4 cups all-purpose flour, plus more for kneading
1 tablespoon baking powder
1 ½ teaspoons of salt
12 tablespoons (1 ½ sticks) cold unsalted butter, diced
1/2 cup very cold milk
1 cold extra large egg
1 cup grated extra-sharp Cheddar
1/2 cup finely chopped pepperoni
1 egg, beaten with 1 tablespoon of milk

Instructions

Preheat oven to 425F.
Place 2 cups of flour, baking powder, and salt in the bowl of your stand mixer. With the mixer on low and the paddle attachment in place, add the butter and mix, until the butter is crumbly and mixed with the flour –about the size of a pea.
In a measuring cup, combine cold milk and the extra large egg and beat to combine with a fork. Add the cold milk and egg mixture into the butter and flour, and mix until the flour is moist. Add the grated cheddar and pepperoni pieces into the bowl and mix until roughly combined.
Dump dough onto a generously floured counter and knead, with your hands, until the dough is cohesive. Flatten dough with your hands and roll it out to nearly an inch thick (about 10×5 inches). Either with a biscuit cutter or with a sharp knife, cut dough into 8-10 large biscuits. Piece together any leftover dough and repeat. Transfer each biscuit onto a parchment lined sheet pan.
For golden, shiny tops, brush the tops with egg wash (1 egg + milk above). Sprinkle additional shredded cheddar on top, and bake for 20-25 minutes until the tops are browned and the biscuits are cooked through.

Serve hot or room temperature with a side of marinara sauce.

Notes

These biscuits can be made gluten-free by using an all-purpose gluten-free flour mix. I’ve successfully tested these with Bob’s Red Mill, 1:1 Baking flour mix.