- 2 cups flour (I like the new Nutri Blend from Robin Hood)
- 4 tsp. baking powder
- 1 tsp. salt
- 1/2 cup Crisco shortening
Mix the dry ingredients together, then cut in the shortening till it's about the size of peas.
- 1 egg
- 2/3 cup milk
Break the egg in the measuring cup and beat it. When you add the milk, you should have 1 cup of liquid, if not add to the 1 cup line (your egg may have been a bit small). Add the liquid to the dry ingredients and stir until just moistened. Turn out on a floured board and knead exactly 20 times (not 19, not 21: this is the key to good biscuits!) Roll not too thin for biscuits, but in a fairly thin rectangle for the pizza rolls. For the pizza filling, a small can of Gattuso pizza sauce is a good size (we like the "Spicy"). Mix it in a bowl with a cup of shredded cheese and various chopped pizza items: pepperoni, green peppers, mushrooms, onions - whatever you like. Approximately a cup total of pizza ingredients is about right for rolling - too much and it all falls out. When you have the sauce, cheese and vegetables combined spread it on the biscuit dough and roll up like a jellyroll from one short end. Cut into slices about 3/4 - 1" thick and place on a baking sheet lined with parchment paper. You will have enough for two pans. Bake at 400 degrees; my turbo-charged oven takes 8 minutes. Delicious! These are good cold also, and travel great in a lunch box to school.