Pesto Biscuits
Recipe from
Better Homes and Gardens
Pesto turns these biscuits into savory, herb-filled treats.
Servings:
Makes 10 to 12 biscuits.
Prep Time:
20 mins
Total Time:
28 mins
Ingredients
-
2 cupsall-purpose floursee savings
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3 tablespoonsbuttermilk powder or nonfat dry milk powdersee savings
-
2 teaspoonsbaking powdersee savings
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1/2 teaspoonbaking sodasee savings
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1/4 teaspoonsaltsee savings
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1/3 cupbutter-flavored shortening or regular shorteningsee savings
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2 tablespoonshomemade or purchased pestosee savings
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2/3 cupwatersee savings
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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.
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 information
Per serving: Calories 175, Total Fat 8 g, Cholesterol 2 mg, Sodium 180 mg, Carbohydrate 21 g, Fiber 1 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet.
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