Ok, I scrapped the biscuits and I went for Pizza Muffins, thanks to Maggie and her dad. He shared the recipe below with me. I changed just a few things (in italics below).
These were very yummy and did taste a lot like pizza (thanks mostly to the oregano and basil, I think). They were cheesey, but also seemed very light and tender. I’d definitely make them again, maybe with some minestrone soup.
Pizza Muffins
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
2 tablespoons white sugar
3 sun-dried tomatoes packed in oil, drained and diced (I didn’t use oil packed ones)
2 1/2 cups shredded sharp Cheddar cheese, divided (I used a combo of light sharp cheddar & parmesan)
4 green onions, chopped (swapped for chives)
1 egg, beaten
1 1/2 cups buttermilk
added a few grinds of black pepper
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, baking powder, baking soda, salt, basil, oregano and sugar into large bowl; stir until well blended. Mix in tomatoes, 1.5 cups of cheese and onions. In another bowl beat egg, whisk in buttermilk and stir until combined. Spoon batter into muffin tins until half full. Sprinkle remaining 1 cup cheese on top of muffins.
Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of the muffin comes out clean.
Note: With this recipe you can substitute ingredients or add ingredients such as pepperoni, black olives, green pepper etc.
