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Posts tagged ‘biscuit pizza recipe’

An Educated Guess

We had a trivia night at the wine shop last week.  We got some old ladies from the library to run it, which in retrospect was a bad idea because the questions they came up with were like:

In what academic publication dated 1970 did the mathematician Edward Nelson provide an axiomatic basis for Abraham Robinson’s non-standard analysis of fluxions and infinitesimal numbers?

We were like, “um, yeeeeeeeah.  This isn’t really what we had in mind.”  But the library ladies were really positive.  They were like, “Don’t say that!  You can do it!  We believe in you!”  So we thought about it, and after a while we said, “IS THE ANSWER PHOTOSYNTHESIS???” and the ladies said, “Oh.”

pizzaThe team that won had a total of one point, which they got for having the best team name.  They won a bottle of wine called “Educated Guess,” which was ironic because they were a bunch of morons just like the rest of us.

pizzaSpeaking of morons, the dogs spent the weekend at a very nice kennel while we went to a wedding.  According to their bill–which I will have to pay with a mix of cash, credit, and semiprecious stones–they spent 48 hours ordering snacks from the rawhide bar and charging it to the room.

pizza cutSo they won’t be going back there anytime soon.  At least not until Scott invents an app or I get rich off biscuit-crust pizzas.

I realize that in the South it’s sacrilegious to bring a rolling pin anywhere near your biscuit dough, but I live in Chicago now so here’s the deal:  make a quick biscuit dough recipe.  Roll it out, free-form style.  Bake it for a few minutes.  Add toppings.  Melt the toppings.  Eat biscuity pizza.  Do it, you beautiful morons, and let me know what you think.

Eggton’s Biscuit-Crust Pizza {Download & Print Recipe}

For a breakfast version, try this biscuit crust with sausage and cheddar and scrambled eggs on top.

Ingredients: {Serves 1 hungry adult for dinner or 2 adults with a salad or something more}

For the crust:

1 c. flour (plus more for dusting)

1/2 tsp. baking powder

1/2 tsp. salt

1/8 tsp. baking soda

1/2 tsp. dried oregano (optional)

1/2 tsp. dried basil (optional)

1/2 tsp. garlic powder (optional)

4 Tbsp. cold butter, cut into small pieces

1/4 c. buttermilk (if you don’t have any but you have milk, you can make buttermilk in a few minutes. See here.)

For the toppings:

2 tsp. olive oil

your favorite jarred or canned tomato sauce

mozzarella cheese

other pizza toppings of your choice


Preheat the oven to 400 degrees.  Dust a workspace and a rolling pin with flour.

Put all the dry ingredients for the crust into a large bowl.  Work the butter into the dry ingredients with your fingers for a just a minute or two until the pieces are no larger than a pea.  Pour the buttermilk into the flour mixture and as you pour, swirl the liquid into the flour with your finger (don’t use a spoon or you’ll overwork the dough.)

Dump the contents of the bowl onto the floured workspace and knead it 3 or 4 times until it comes together in a shaggy dough.  It won’t hold together like bread dough and that’s okay.  Using the floured rolling pin, roll the dough out to 1/4″ thickness in a free-form shape.

Transfer the dough to a baking sheet.  Using the back of a spoon, brush it with the olive oil.  Bake it for 7-9 minutes, until it’s browned around the edges and it doesn’t look damp in the middle.  Take the baking sheet out of the oven and turn the oven off.  Spread tomato sauce onto the dough.  Cover with mozzarella and any other toppings you plan to use.  Return the baking sheet to the oven, which should still be hot enough to melt the toppings if you leave the pizza in there for a few minutes.


seymour“We make pizza with quadruple extra cheese and pepperoni now, yes?”