Pesto Biscuits

A community recipe by imstuffed

Not tested or verified by Nigella.com

Introduction

I had a few extra, clean, basil leaves and decided that I wanted them in a biscuit. Since I had pesto on the brain, I went ahead and added pine nuts and Parmesan cheese as well. Thinking back....I should've added garlic. I wonder why I didn't think of that then? I mean...that's a no brainer. Garlic goes in everything!

Ingredients

Serves: 18

⅓ cup toasted pinenuts
2 cups all-purpose flour (plus more for dusting)
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 tablespoon chopped fresh basil
6 tablespoons cold butter (cut into small pieces)
1 cup grated Parmesan cheese
½ cup milk
½ cup sour cream

Method

Pesto Biscuits is a community recipe submitted by imstuffed and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 425' F

Chop up the pine nuts.

In a medium sized bowl, whisk together the flour, baking soda, salt, pine nuts and basil

Using a pastry blender, fork or fingers....work the cold butter into the flour mixture until you have small pea sized pieces.

Add the cheese...stir with a wooden spoon.

Add the milk and sour cream and mix until just combined.

Dust your work surface with a bit of flour. Turn out the dough and knead 3 - 5 times just to get the stuff to come together. (hint: over kneaded biscuits = tough biscuits, ie: paper weights).

Roll out the dough to 1/2" thick. Cut the biscuits with a 2" round cutter.

Place on an ungreased cookie sheet. Bake until golden brown for about 12 - 15 minutes.