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Pesto Biscuits
Ingredients
-
2
cups all-purpose flour
-
3
tablespoons buttermilk powder or nonfat dry milk powder
-
2
teaspoons baking powder
-
1/2
teaspoon baking soda
-
1/4
teaspoon salt
-
1/3
cup butter-flavored shortening or regular shortening
-
2
tablespoons homemade or purchased pesto
-
2/3
cup water
Directions
1. In a large bowl stir together flour, buttermilk powder or milk powder, baking powder, baking soda, and salt. With a pastry cutter, cut in shortening and pesto until mixture resembles coarse crumbs. Make a well in the center; add water all at once. Stir just until dough clings together.
2. Turn out onto a lightly floured surface. Knead gently for 10 to 12 strokes. Roll or pat to 1/2-inch thickness. Cut with a 2-1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place biscuits on an ungreased baking sheet. Bake in a 450 degree F oven for 8 to 10 minutes or until golden. Makes 10 to 12 biscuits.
From the Test Kitchen
- Make Ahead Tip Wrap cooled biscuits in foil; place in airtight freezer containers or plastic freezer bags. Seal, label, and freeze up to 1 month. To serve, bake foil-wrapped biscuits in 350 degree F oven for 10 to 15 minutes or until warm.
Nutrition Facts
(Pesto Biscuits)
- Servings Per Recipe 10,
- Calories 175,
- Protein (gm) 4,
- Carbohydrate (gm) 21,
- Fat, total (gm) 8,
- Cholesterol (mg) 2,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 180,
- Percent Daily Values are based on a 2,000 calorie diet
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