Pepperoni Drop Biscuits Recipes

Steps:

• In a small bowl, combine the tomato sauce, oil and seasonings. Cut each biscuit in half. Place 1 pepperoni slice on each half; fold dough over pepperoni and pinch edges to seal. Dip in tomato mixture. , Place in a shallow baking pan coated with cooking spray. Sprinkle with Parmesan cheese. Bake in a toaster oven at 450° for 10-12 minutes or until golden brown.

Steps:

• Preheat oven to 375 degrees. Flatten biscuits; layer a pepperoni slice, cheese square and another pepperoni slice on biscuit. Gather edges and pinch closed at top. Place rolls in a small greased pan. Brush tops with egg, sprinkle with Italian seasoning, garlic powder, and parmesan cheese. Bake for 20 minutes. Serve with warmed marinara sauce.
• Tip: to keep the top from browning too much before baking is complete, cover with tinfoil.
• Tip #2: If you prefer more filling and less dough in each roll, then cut each biscuit of dough in half lengthwise through the middle (like a hamburger bun) and make each roll using half a biscuit rather than an entire biscuit. The dough cuts best using a serrated knife (bread knife) when the dough has barely been pulled from the fridge and is still chilled. I prefer this way.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
• Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Mix flour, baking powder, 3/4 teaspoon garlic powder, salt, and white pepper together in a bowl.
• Cut shortening into flour mixture with a knife or pastry blender until the mixture is slightly lumpy. Stir milk, Cheddar cheese, and pepperoni into flour mixture until well blended. Drop 2-inch balls onto the prepared baking sheet.
• Bake in the preheated oven until golden, 12 to 15 minutes.
• Stir butter and remaining 1/2 teaspoon garlic powder together in a small bowl; brush onto biscuits.

Steps:

• Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
• Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 400.
• In a bowl, combine biscuit mix, milk, butter, garlic powder, and Italian seasoning.
• Stir in pepperoni and cheese until just combined.
• Drop by heaping spoonfuls 2 inches apart onto ungreased baking sheets.
• Bake for 16-18 minutes or until golden brown.

Steps:

• Combine first 6 ingredients (flour through red pepper).
• Cut in shortening with pastry blender until mixture is crumbly.
• Stir in pepperoni.
• Add milk stirring until moist.
• Turn dough onto lightly floured surface and knead a few times.
• Roll out dough and cut with biscuit cutter.
• Place on lightly greased baking sheet.
• Bake at 425 for 13 to 15 minutes.
• Serve with a bowl of hot cheddar cheese soup.
• Delicious!