Pizza Biscuits with Pizza Compound Butter
These Pizza Biscuits with Pizza Compound Butter are the perfect weekend baking project. They’d be great to serve for a brunch. They’re similar to the pizza scones from years ago but consider these an upgrade thanks to the compound butter. Together it all really tastes like pizza and you can’t be mad at that.
You can freeze these after baking once they’ve cooled completely. Pop them into a freezer storage bag and then freeze for up to 3 months. You can thaw overnight in the fridge and then rewarm in the oven for 5 minutes. The compound butter will last in the fridge for up to 2 weeks, but you can freeze that as well. Give these a try, I know you’ll love them!
Pizza Biscuits with Pizza Compound Butter
These Pizza Biscuits with Pizza Compound Butter are the perfect weekend baking project that would be great for any brunch.
Servings: 15
Equipment
- Mixing bowl
- Box grater
- Baking sheet
Ingredients
Biscuits:
- 2 1/2 cups self-rising flour
- 1 tablespoon granulated sugar
- 1 teaspoon Kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon coarse black pepper
- 1/2 cup very cold unsalted butter grated
- 3/4 cup chopped pepperoni plus slices for topping
- 1 cup shredded mozzarella plus more for topping
- 1/2 cup grated parmesan
- 1 1/2 cups buttermilk
Butter:
- 1/2 cup unsalted butter softened
- 1/3 cup sun-dried tomatoes
- 1 garlic clove peeled and chopped
- 6 to 8 basil leaves
- 1/4 cup grated parmesan
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and coarse black pepper
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, salt, oregano, basil, crushed red pepper and black pepper. Add the grated cold butter to the flour and mix until combined. Then stir in the pepperoni, mozzarella and parmesan. Add the buttermilk and stir with a rubber spatula until the dough comes together. Transfer to a lightly floured work surface and knead a few times to make a soft cohesive dough.
- Pat down and then fold into thirds like a letter. Rotate and pat out once more. Fold again and repeat once more. This creates layers. Pat the dough to about 1-inch and then use a 4-inch biscuit cutter to cut out the biscuits. Place on the prepared baking sheet close to one another.
- Top the biscuits with shredded mozzarella and pepperoni slices. Bake until golden brown, 20 to 22 minutes. Remove from the oven and allow to cool slightly before serving.
- For the butter, in a food processor combine the butter, sun-dried tomatoes, garlic, basil, parmesan, red pepper flakes and a pinch of salt and pepper. Pulse until well-combined. Transfer to a sheet of parchment or plastic wrap and roll into a log. Chill until ready to use. Enjoy!
