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Pesto Biscuits

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Shapely biscuits rely on pesto to pump up the flavor!

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(3 Ratings)

3 Ratings

5 spoons 33%

4 spoons 33%

3 spoons 33%

2 spoons

1 spoons

Member Reviews (0)

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PREP TIME
15 Min
TOTAL TIME
27 Min
SERVINGS
10

2: cups Gold Medal® all-purpose flour

3: teaspoons baking powder

1: teaspoon salt

1/3: cup shortening

1/4: cup basil pesto

1/2: cup milk

: Finely shredded Parmesan cheese, if desired

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1 Heat oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in shortening and pesto, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
2 Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch cookie or biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Sprinkle with cheese.
3 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

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Expert Tips

Use 1 1/2-inch cookie cutters to make bite-size biscuits and serve as an appetizer with red or green hot pepper (jalapeño) jelly.

Change the color and flavor by using sun-dried tomato pesto or another pesto variety instead of the basil pesto. Besides making your own pesto, check the refrigerated, frozen and condiment sections of your grocery store.

It’s easy to get even your butter into the act of being festive. Slice chilled butter 1/4 inch thick, and cut slices with mini cookie cutters. Use cutters with open tops so you can push the butter through. Simple shapes, such as stars and hearts, work best. Place butter on waxed paper; refrigerate until ready to serve. Butter scraps can be softened and reshaped or used in baking.