Pesto Biscuits

Pesto turns these biscuits into savory, herb-filled treats.

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3.5 by 3 people

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  • Makes: 10 servings
  • Makes: 10 to 12 buscuits
  • Prep: 20 mins
  • Bake: 8 mins 450°F

Pesto Biscuits

Reviews (0)

3.5 by 3 people

Rate This!

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

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.

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Nutrition Facts (Pesto Biscuits)

  • Per serving:
  • 175 kcal ,
  • 8 g fat
  • 2 mg chol. ,
  • 180 mg sodium ,
  • 21 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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