“By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.”
Some cheeeese for your Monday.
Specifically cheesy pizza made on flaky yet crispy cheesy biscuits. Honestly, these pizzas are bound to make your Superbowl Sunday an off-the-chain-cheesy-filled-delicious party. As you can see when it comes to sports, my mind gears towards the food…and football isn’t football without pizza…am I right?!
Quick question though: Why is everything in miniature form 100 times better? Seriously, these pizzas are just so darn cute. With all the melted cheese oozing and bubbling off the homemade biscuits. Carbs and cheese will be the death of me…in the best way humanly possible.
The Recipe Redux is having Cabot Cheese sponsor us this month and my carbs + cheese filled brain could not have been more excited. Cabot Creamery is a family owned company with tons of farms all along New England and New York.
I love supporting family start up companies like these with owners that are truly passionate about what they’re doing. Oh and it doesn’t hurt that the cheese is top-notch. Yes, the Seriously Sharp Cheddar used in this recipe lived up to all the hype in more ways than one. The melted ooze of cheese was filled with a strong, creamy flavor. Currently swooning.
These biscuits are made with whole grains, greek yogurt, herbs and Cabot Cheddar. They’re honestly just as good on their own, I debated even making them into miniature pizzas. But instead of giving you one delicious recipe, we’re going to combine it with another family favorite.
This is where pizza + biscuits unite and fill your home with the ultimate of ultimate comfort foods.
The good news is these cheesy carb filled mini biscuits of love are made with good quality ingredients, whole grains and protein packed dairy. Cheers to cheese, biscuits and football
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 2 tsp oregano
- 1 tsp basil
- 3 Tbsp cold butter, cubed
- 3/4 cup Cabot Seriously Sharp Cheddar Cheese
- 1/2 cup fat free milk + 1/4 cup greek yogurt
- Tomato based marinara sauce
- Cabot Seriously Sharp Cheddar Cheese
- Fresh basil
- Meat of choice (optional)
- Preheat oven to 400 degrees Fahrenheit. Whisk together milk and greek yogurt then set aside.
- In a large bowl combine flours, baking powder, baking soda and spices. Work butter into the flour with your hands until it is fully immersed. Mix in cheese then form a hole in the middle of your flour. Slowly pour the milk mixture into the hole you created and stir until just combined. Be very careful not to overwork the dough.
- Form dough into a ball then knead about 8 times on a lightly floured surface. Roll out into a large disc or rectangle, about 1 inch thick in size. Using a circular cookie or biscuit cutter, cut shapes out of dough. You can use also use a square cookie cutter if you don’t have a biscuit one. I made about 10 biscuits with mine.
- Place biscuits onto a lined baking sheet and lightly brush the tops with melted butter or olive oil. This isn’t required but it does add some flavor in my opinion.
- Bake the biscuits for about 12-15 minutes or until just barely browning on top. Allow to cool for a few minutes then set your oven to broil. Place a dollop of marinara sauce on each biscuit and top with cheese. You can also cut the biscuits in half before doing this to make more pizza’s.
- Place in the oven under broil for 3-4 minutes. Serve immediately and top with fresh basil.
- Makes about 10 biscuits
- Makes 20 biscuit pizzas (if cut in half)