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Easy to make and so impressive, these Pizza Biscuits are perfect for game day noshing, after school snacks, or even to pop in a lunch box. They start with convenient canned biscuit dough, and are baked with your favorite pizza toppings in fun individual muffin tins!
You get these delicious browned cheesy edges and some gooey bits of cheese in the middle of each biscuit. They’re perfect comfort food.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Tailgating snacks month
Happy Tailgating Snacks Month! And you know there always has to be a pizza recipe!
Though I’m usually more of a from-scratch person, there’s nothing wrong with convenience foods now and then. Especially when these baked biscuit pizzas with Grands flaky biscuits turn out to be such amazing bites. Of course, you can use any brand of canned biscuits you like.
My husband said these reminded him of deep dish pizza.
Is biscuit dough the same as pizza dough?
No, biscuit dough and pizza dough are not the same. Pizza dough is traditionally leavened with yeast, whereas biscuit dough uses leavening agents like baking soda, baking powder, and combinations of baking soda and vinegar to leaven it.
Pizza dough has a flavor and texture more like bread, and U.S. biscuits are more tender.
How to make
These are ready in about 30 minutes, thanks to refrigerated biscuits. Be sure to scroll down to the printable recipe card for full ingredient amounts and instructions.
prep work
Spray a 12-cup metal muffin tin with non-stick cooking spray. You can also use paper muffin cups if you prefer, but they won’t give you as nice a browned crispy edge on the inside of the muffins. I also like to spray paper muffin cups inside with non-stick spray so the muffin doesn’t stick to the paper after it’s baked.
You’ll want 2 (16.3 ounce) cans Pillsbury Grands refrigerated biscuits. Yes, you can use any brand you like in place of Pillsbury, but Grands turn out so flaky and delicious. And, they’re pretty frugal, budget friendly, and widely available in the US.
Open the cans and cut each biscuit into quarters. Place the cut pieces in a large bowl. You can also mix these in a large gallon sized ziptop plastic bag, but I find it easier to get everything coated in a big bowl.
start mixing
Mix the melted butter, parsley, and garlic powder in a small bowl. Pour the butter over the biscuit pieces, and gently toss the pieces in the butter to coat. Add in the shredded mozzarella, red pepper, and onion pieces. Gently mix to coat all the biscuit pieces.
Pro tip: if your family doesn’t like onions feel free to leave them out. I’ll offer substitution ideas a little lower in the post.
layer it up
Fill the muffin cups, layering the pieces as you go, and have fun with them! They’re supposed to be fun!
There will be 64 quartered pieces of biscuits (8 biscuits in each package, two packages, each cut into quarters). These 64 pieces will be divided among 12 muffin cups. That will be 5.33 pieces if you calculate out the pieces. You’ll be placing anywhere from 5 to 6 pieces per muffin cup. Each pizza biscuit is just slightly larger than one canned Grands biscuit. As the cuts can often be slightly uneven, you may way to place six smaller pieces together in a muffin cup and five larger pieces together in a different muffin cup. And, of course, if the brand of biscuits that you use has a different number of biscuits the calculations will be different.
Of course, if you don’t feel like doing all this math you can just put one or two pieces in each muffin cup at a time.
Divide the coated biscuits (about 5 to six pieces), pizza sauce (about 2 teaspoons per muffin cup), and 3 slices pepperoni per cup, evenly into a 12-cup metal muffin tin, layering the pieces as you go.
The metal muffin tin will help get nice crispy golden browned cheese, and will conduct heat well so that everything bakes up nicely.
Pro tip: I highly recommend making my homemade pizza sauce. It’s thick and rich and easy to make. No cooking involved. It also won’t make your pizzas soggy.
If you use a different pizza sauce that’s thinner and runnier (which I don’t recommend!), you may need to increase the baking time.
Top each loaded muffin cup with a pinch of shredded Parmesan.
bake
Bake for 15-25 minutes or until golden brown.
Carefully remove from the oven, and let the pan cool for a minute on a wire rack, this will help them set up. Run an offset spatula or knife around the inside edge to pop them out.
Storage
Allow them to cool completely. Store any leftover biscuits in an airtight container in the fridge. The biscuits will last up to 4 days.
Rewarm them in a toaster oven or regular oven for about 5-10 minutes at 350° F, or until warmed through.
Can the biscuits be frozen?
Yes, these freeze well. Once they’re fully cooled, place in a freezer safe container or a ziptop plastic bag and freeze for up to one month.
Defrost them in the fridge overnight when you’re ready to eat. Rewarm them in the oven.
Serving suggestions
Serve hot or at room temperature. I’ve even eaten them cold from the fridge.
They make a fun dinner with a salad and a green veggies like Air Fryer Green Beans on the side.
They’re perfect for tailgating and party foods. Put them out on a tray and they’ll disappear so quickly.
Serve them with more pizza sauce, marinara, ranch, or garlic butter, pesto for dipping.
Changes to the recipe
Easy pull apart pizza muffins (I’m still not really sure what to call them! Lol) are easy to make and fun to customize. When I make them, I make some with pepperoni for the meat eaters, and some with no pepperoni for the vegetarians.
Like any pizza, make these to your liking. Use your choice of cheese. Mozzarella is classic, but feel free to use cheddar, pepper jack, or Colby.
Use your favorite toppings: black olives, mushrooms, sausage, or garlic.
Garnish with some chopped fresh herbs like basil or oregano after they’re baked.
More fun pizza recipes
Like I said, all tailgating should probably include a pizza snack or two. Here are some more pizza recipes for you. And, if you want to check out all of my pizza recipes, hop on over.
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Recipe
Pizza Biscuits
Ingredients
Pizza Sauce
- 6 ounces tomato paste one small can
- 1/3 cup water
- ¼ teaspoon dried basil
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon red chili flakes optional
- 1/8 teaspoon salt
- 1 teaspoon granulated sugar
Pizza Biscuits
- 2 cans Grands flaky refrigerated biscuits 16.3 ounce each
- ¼ cup melted butter
- 1 teaspoon dried parsley flakes
- ½ teaspoon garlic powder
- 1 & ½ cups shredded mozzarella cheese
- ¼ cup finely chopped red bell pepper
- 2 tablespoons finely chopped red onion
- ½ cup pizza sauce
- 36 slices pepperoni cut in quarters, optional
- 1/3 cup shredded Parmesan cheese
Instructions
Make pizza sauce
- Mix all pizza sauce ingredients together in a mixing bowl, and refrigerate at least one hour before using to allow the flavors to mingle. You'll only be using about 1/2 cup of the pizza sauce for the pizza biscuits. Save the rest of the sauce for dipping or another use.6 ounces tomato paste, 1/3 cup water, ¼ teaspoon dried basil, ¼ teaspoon chili powder, ¼ teaspoon cumin, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, ½ teaspoon dried oregano, 1 teaspoon paprika, ½ teaspoon red chili flakes, 1/8 teaspoon salt, 1 teaspoon granulated sugar
Make biscuits
- Preheat the oven to 375° F. Spray a 12-cup metal muffin tin with non-stick cooking spray. Set aside.
- Cut each biscuit into quarters and place in a large bowl.2 cans Grands flaky refrigerated biscuits
- Mix the melted butter, parsley, and garlic powder together in a small bowl. Pour the butter mixture over the biscuit pieces, and gently toss to coat the biscuits in the butter mixture. Add in the shredded mozzarella, red pepper, and onion pieces. Gently mix to coat all the biscuit pieces.¼ cup melted butter, 1 teaspoon dried parsley flakes, ½ teaspoon garlic powder, 1 & ½ cups shredded mozzarella cheese, ¼ cup finely chopped red bell pepper, 2 tablespoons finely chopped red onion
- Layer the biscuit dough, pizza sauce, and fillings. Divide the coated biscuits (about 5 to 6 pieces in each muffin cup), pizza sauce (about 2 teaspoons per muffin cup), and 3 slices pepperoni per cup evenly into a 12-cup metal muffin tin, layering the pieces as you go. Top each biscuit with a pinch of shredded Parmesan.½ cup pizza sauce, 36 slices pepperoni, 1/3 cup shredded Parmesan cheese
- Bake for 15-25 minutes or until golden brown.
- Carefully remove from the oven, and let the pan cool for a minute on a wire rack, this will help them set up. Run an offset spatula or knife around the inside edge to pop them out.
Video
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
We loved these in our house! Easy to make and so delicious! Serve them as a meal with a salad or as a big snack. Perfect for game day! ~ Debi, author, Life Currents
JJ Hanbury
These were pretty good once I figured out the poor directions. The number of biscuit pieces per muffin tin needs to be specified. First batch, I used 3 as that more closely resembled the photos, but it took FOREVER to cook. 2nd batch, I used 2. Baking temp and time still needed to be adjusted. I had to up the temp to 400 and tack on an additional 10 minutes.
Debi
JJ Hanbury, I apologize if the instructions weren’t clear enough for you. Since the instructions say to divide the quartered biscuits evenly amongst the 12 muffin cups, I thought it was fairly clear. But, for even more detail, there will be 64 quartered pieces of biscuits. Coat those in the butter mixture, and place those roughly evenly in the 12 regular size muffin cups layering with the remaining ingredients. Since 64 divided by 12 is 5.33, not an even number, you’ll be placing anywhere from 5 to 6 pieces per muffin cup. As the cuts can often be slightly uneven, you may want to place six smaller pieces together in a muffin cup and five larger pieces together in a different muffin cup.
As for the baking times, keep in mind that every oven is different, every oven has hot spots and cold spots, and every muffin tin will conduct heat differently. Also, you may want to use an oven thermometer to check the temperature in your oven. Even the instructions on the biscuit package have these bake at 375°F (or 350°F for a nonstick cookie sheet) for 11-15 minutes. There’s a slightly increased baking time for the additional ingredients and baking in the muffin cups in this recipe. But to bake at both an increase in temperature as well as 10 extra minutes, indicates that your oven runs slow.
Please keep in mind that the pizza sauce I recommend will have a big part in making these bake properly. The thicker homemade pizza sauce is what was used in the recipe development, and is what will work best for this. If you used another thinner pizza sauce, the biscuits can turn out soggy, and may make the biscuits require more baking time.
I’ll go ahead an update the instructions on the recipe card for future reference. Thank you for your feedback.
Sam
These were great. My whole family loved them and asked me for more. And to JJ, I guess everyone has a bad day now and then. Or maybe you were just hangry. The instructions were perfect. Easy to read and use. To divide the biscuits, just put one or two pieces in each muffin cup and then add the other stuff. Then put another piece, and add more toppings. Super easy. And I think it’s funny that he says he made multiple batches – must have been pretty good!
Janice
Fantastic! That pizza sauce really does the trick. Easy to make with the canned biscuits. I wish that bakery items that you buy from the bakery case were this good.