Pesto biscuits

Yield: 12 Servings

Measure Ingredient
2 cups All-purpose flour
3 tablespoons Buttermilk powder or nonfat dry milk powder
2 teaspoons Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
⅓ cup Shortening
2 tablespoons Homemade or purchased pesto
⅔ cup Water

From: Gregory Larkin <greg@...> Date: 4 Apr 1994 05:18:08 -0400>Date: Tue, 20 Jul 93 16:04 MST >From: JOHNN TAN <ATAN@...> >Subject: RECIPE (lacto): Pesto Biscuits >From Better Homes & Gardens, January 1991. >PESTO BISCUITS ($100 winner, Donna Higgins, Halfway, Oregon) In a large bowl stir together flour, buttermilk 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 in just until dough clings together. Turn out onto a lightly floured surface. Knead gently for 10 to 12 strokes. Roll or pat to ½-inch thickness. Cut with a 2 ½-inch biscuit cutter, dipping cutter into flour between cuts. Place biscuits on an ungreased baking sheet. Bake in a 450F oven for 8 to 10 minutes or until golden. Makes 10 to 12 biscuits. Nutri info per serving: 175 cal, 8 g fat, 2 mg chol, 4 g pro, 21 g carbo, 1 g fibre, 180 mg sodium, 21% USRDA thiamine, 14% USRDA riboflavin, 11% USRDA niacin.


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