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Pesto Biscuits

Pesto Biscuits

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Serves: 18

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  • Vegetarian
What does this mean?

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!

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Ingredients

  • 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

  1. Preheat the oven to 425' F
  2. Chop up the pine nuts.
  3. In a medium sized bowl, whisk together the flour, baking soda, salt, pine nuts and basil
  4. Using a pastry blender, fork or fingers....work the cold butter into the flour mixture until you have small pea sized pieces.
  5. Add the cheese...stir with a wooden spoon.
  6. Add the milk and sour cream and mix until just combined.
  7. 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).
  8. Roll out the dough to 1/2" thick. Cut the biscuits with a 2" round cutter.
  9. Place on an ungreased cookie sheet. Bake until golden brown for about 12 - 15 minutes.

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