Quoting Shawn Highfield to Dave Drum <=-

Last night I felt like garlic
bread with cheese. I used my biscuit recipe but spread
it on the pizza pan. Slathered with garlic butter and
covered in cheese. Baked until crispy. Turned out great

We do biscuit dough pizza crusts here on occasion. I generally make
English tea biscuits while Roslind does an oil based drop biscuit
her French speaking father called "les galettes". And of course
living where we do, we have both learned how to make bannock which
is basically biscuit dough made with lard instead of butter.

I have never bought "whop" biscuits and only eaten them a couple of
times. Biscuits are so easy to make and scratch ones taste better,
have few additives and are cheaper to boot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baby Biscuit Pizzas
Categories: Easy, Snacks, Appetizers, Pizza
Yield: 8

17 oz Tube large ref. biscuits
14 oz Jar pizza sauce
1 1/2 c Toppings:
Sliced ripe olives
Sliced, quartered pepperoni
Chopped fresh mushrooms
Chopped green and/or sweet
Red/yellow pepper
1 1/2 c Shredded Mozzarella
1 1/2 c Shredded Cheddar

Cut eight 6 inch square pieces of aluminum foil; place on baking
sheets. Lightly coat foil with nonstick cooking spray; set aside.
On a lightly floured surface, roll each biscuit to a 5 inch
square. Press edges to seal. Transfer to foil squares. Spoon
pizza sauce over dough within 1/4 inch of edges. Sprinkle with
desired toppings and cheeses. Bake at 425F for 10-15 minutes or
until golden brown.

Based on a rceipe from Quick Cooking and
posted by Cindy Hartlin

MMMMM

Cheers

Jim


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