Best Quick And Easy Pepperoni Parmesan Biscuits With Dipping Sauce Recipes

PEPPERONI PIZZA BISCUIT PULL-APART

Steps:

• Preheat oven to 350 degrees. Rub a cast iron or oven proof skillet with 1 tablespoon of softened butter. Open can of refrigerated biscuits and cut each biscuit in half {you will have 16 pieces}. Roll each half into a ball and place them around the outer edge of the buttered skillet. In a medium bowl combine the softened cream cheese, mozzarella, pepperoni, mayonnaise, garlic powder and Italian seasoning and mix until well incorporated. Place mixture in the middle of the skillet and spread out evenly to the edge of the biscuits. Top mixture with pizza sauce and spread out evenly. Then top the entire dip and all of the biscuits with the Parmesan cheese. Bake for 18-20 minutes or until the biscuits are golden brown and the dip is heated through. Serve warm.

QUICK AND EASY PEPPERONI ROLLS

Steps:

• Let bread thaw out from the freezer for a few hours. Roll the dough out to about an 11x11 square. Spread your sauce with a large spoon and then add on your mozzarella cheese. Lay the pepperoni in rows covering the top. Roll the dough up.
• Melt the butter and brush it on top of the rolled dough. Sprinkle it with parmesan cheese and some garlic salt. Bake on a baking sheet at 375 for 15-25 minutes.

PEPPERONI DROP BISCUITS

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.

QUICK & EASY DILL BISCUITS

Steps:

• Preheat oven to 450 degrees F.
• Combine melted butter, onion, and dill in a large bowl.
• Cut biscuits into halves or quarters and toss in the butter mixture to coat (they will look very wet- this is normal).
• Place in a square baking pan (greased) and bake for about 8-10 minutes or until puffed and brown (be careful not to overbake or they will burn).
• Serve warm.

PARMESAN BISCUITS

Steps:

• Preheat the oven to 350F.
• Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.
• Stir in the parmesan, seasoning and cayenne pepper.
• Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.
• Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of Saran.
• Lift off the top piece of Saran and cut into 2in biscuits.
• Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total.
• Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight container.

EASY PARMESAN BISCUITS

Steps:

• Preheat oven to 400°. Dip both sides of biscuits into melted butter, then into cheese. Place 1 in. apart in a well-greased 9-in. round pan. Bake until golden brown, 8-11 minutes. Serve warm.

QUICK AND EASY CREAM BISCUITS

Steps:

• Adjust oven rack to upper-middle position and heat oven to 450°F Line baking sheet with parchment paper.
• Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds, Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
• Shape the dough into a 3/4 inch thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges or parchment-lined baking sheet. (the baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours). Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
• FYI Unlike traditonal biscuits, cream biscuits benefit from relatively rough treatment. A biscuit that was kneaded for 30 seconds before baking rose higher than a biscuit that was gently handled.