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I love it when mozzarella melts right into a biscuit, sizzling away. A few years back, I poked around my fridge looking for a snack and saw leftover pizza sauce plus store-bought biscuit dough. Suddenly, I thought—why not smash ‘em together? And that’s how these cheesy biscuit cups were born. They’re flaky, gooey, and make every bite a little celebration you can hold in your hand.
I’ll be honest, I was unsure the first time I tried making pizza in biscuit dough. I didn’t think it’d work. But once the cheese puffed up and the edges turned brown, I knew I’d be making this all the time for hanging out or family nights.
Classic Ingredients
- Store-bought biscuits: These turn into golden, flaky bowls for the filling. Choose basic buttermilk style for the best flavor match.
- Pizza or pasta sauce (best if it’s plain): The zingy tomato layer. Find one with real tomato taste and not too much sugar.
- Shredded mozzarella: Delivers that stretchy melt. Grating it yourself melts it even smoother than the bagged stuff.
- Pepperoni, in small pieces: Adds a spicy, savory note. Pick whatever you like, or cut regular slices for chunkier bites.
- Butter and olive oil mixed with garlic powder, Italian herbs, salt, and pepper: Brush this onto the inside of the biscuit cups for flavor and they’ll brown nicely too.
- Cooking spray or a dab of oil: Grease the muffin pan so nothing sticks.
When you buy biscuits, give ‘em a squeeze—they should be soft but not squished. Mozzarella should be a clean white color, not yellowing, and shouldn’t smell weird.
Cooking Process
- Chill Out and Serve:
- Let the baked cups sit for several minutes so they’re easier to pop out and don’t fall apart. They look cute all lined up on your tray.
- Pop in the Oven:
- Bake at 350°F until the cheese is bubbly and the biscuits are golden brown. Using a sheet pan under foil muffin cups helps move them and keeps things steady.
- Fill Things Up:
- Spoon a bit of mozzarella and pepperoni in layers, ending with a little more cheese on top to get that gooey top crust.
- Add Flavor:
- Brush inside each biscuit shell with your seasoned butter and oil mix. A thin layer of sauce gives you that signature pizza taste while keeping things crisp.
- Shape the Base:
- Firmly press each biscuit into a muffin tin so the dough coats the bottom and sides but don’t tear it. This helps hold the gooey middle together.
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I once went wild with the sauce and my cups turned mushy. Now I know it’s best to add just a spoonful. That keeps the biscuit edges crisp and the inside perfectly melty every single time.
Tasty Twists
If you want to switch it up, try sausage or sautéed mushrooms, or even roasted veggies for a veggie version. Add some red pepper flakes or sneak in sliced jalapeños if you want a little fire.
Prep Ahead Advice
You can build the biscuit cups all the way to the filling part, then cover them up with plastic wrap and stash in the fridge for a few hours. Just let them bake a bit longer if they’re cold from the fridge.
Helpful Gear
Foil muffin cups make cleanup so simple and make it easy to dish out individual servings. Use a little pastry brush to spread your buttery blend all over those biscuit cups.
Little Secrets
- Press biscuits soft but steady so they cover the cup and don’t tear.
- A hint of sauce in each one keeps things crispy, not soggy.
- If your oven cooks unevenly, turn the pan around halfway through so everything cooks just right.
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Common Questions
- → What’s the best dough to use for the crust?
Biscuit dough from the fridge works great because it bakes up flaky and buttery when pressed into muffin tins.
- → Can I swap out mozzarella for other cheeses?
Definitely. Cheddar or provolone are great choices if you want a different taste and feel.
- → How do I stop the biscuit cups from sticking in the pan?
Just lightly grease your muffin tray or use foil liners to make taking them out super easy after baking.
- → Do I need to poke holes in the biscuit dough before baking?
Poking holes stops big bubbles and helps the dough cook evenly and keep its shape.
- → What’s a good way to make these snacks hotter?
Try mixing some red pepper flakes into the sauce or toss chili powder into the butter you brush on for a little kick.
- → Can I get these ready ahead of time?
For sure, you can build the biscuit cups and chill them a few hours before baking so they’re nice and fresh when you want to eat.