Pepperoni and Cheese Stuffed Pizza Biscuits

overhead view of pepperoni and cheese pizza stuffed biscuits on a white plate

Servings: 6

Prep Time: 10

Cook Time: 25

Total Time: 35

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

5 from 13 votes

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Ingredients

2 ¼ cups all-purpose flour, plus more for kneading
1 tablespoon baking powder
1 ½ teaspoon of salt
12 tablespoons 1 ½ sticks cold unsalted butter, diced
½ cup + 1 tablespoon very cold milk
2 cold extra-large eggs, divided
1 cup grated extra-sharp Cheddar
½ cup finely chopped pepperoni
Marinara sauce

Instructions

Make the dough:

Preheat the oven to 425F. Line a large baking sheet with parchment paper.
In the bowl of a stand mixer, combine 2 cups of flour, baking powder, and salt. With the mixer on low and the paddle attachment in place add the butter and mix, until the butter and flour form pea-sized bits.
In a large measuring cup, whisk the milk with one egg.
Pour the liquid mixture into the flour and butter, and mix on medium speed until just incorporated.

Make the pizza biscuits:

Add the grated cheese and pepperoni pieces to the dough and fold to combine.
Sprinkle the additional flour onto a large cutting board and transfer the dough onto the floured surface.
Gently knead with your hands until the dough is cohesive. Flatten with hands and roll it out to an inch thickness.
Using a biscuit cutter or sharp knife cut the dough into 8 to 10 large biscuits. Piece together any leftover dough and repeat.
Transfer the biscuits to a lined baking sheet and brush with the egg wash.

Bake:

Sprinkle each biscuit with cheese and bake for 20 to 25 minutes or until the tops are golden brown.
Remove from the oven and cool for 2 minutes before serving with 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.

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