Pepperoni Drop Biscuits Recipe

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Pepperoni Drop Biscuits Recipe

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Sandra Buchanan uses garlic powder, Italian seasoning, sliced pepperoni and cheddar cheese to whip up a savory sensation in her Bath, New York kitchen. "These biscuits go great with spaghetti, macaroni and cheese or breaded fish," she says.

Recommended: 60 Heirloom Recipes from Grandparents

MAKES:

24 servings

TOTAL TIME:

Prep/Total Time: 30 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

24 servings

TOTAL TIME:

Prep/Total Time: 30 min.

Ingredients

2 cups biscuit/baking mix
3/4 cup milk
3 tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 package (3-1/2 ounces) sliced pepperoni, finely chopped
2/3 cup shredded cheddar cheese

Directions

In a bowl, combine biscuit mix, milk, butter, garlic powder and Italian seasoning. Stir in pepperoni and cheese just until combined. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 16-18 minutes or until golden brown. Serve warm. Yield: 2 dozen.

Originally published as Pepperoni Drop Biscuits in Quick Cooking March/April 2002, p41

Nutritional Facts

1 each: 89 calories, 6g fat (3g saturated fat), 12mg cholesterol, 239mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein.

2 cups biscuit/baking mix
3/4 cup milk
3 tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 package (3-1/2 ounces) sliced pepperoni, finely chopped
2/3 cup shredded cheddar cheese

In a bowl, combine biscuit mix, milk, butter, garlic powder and Italian seasoning. Stir in pepperoni and cheese just until combined. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 16-18 minutes or until golden brown. Serve warm. Yield: 2 dozen.

Originally published as Pepperoni Drop Biscuits in Quick Cooking March/April 2002, p41

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