Ingredients
Scale
- 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
Toppings
- Tomato based marinara sauce
- Cabot Seriously Sharp Cheddar Cheese
- Fresh basil
- Meat of choice (optional)
Instructions
- 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.
Notes
Makes about 10 biscuits
Makes 20 biscuit pizzas (if cut in half)