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Pesto Biscuits

A community recipe by

Not tested or verified by Nigella.com

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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

  • 83 millilitres toasted pinenuts
  • 500 millilitres 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)
  • 250 millilitres grated parmesan cheese
  • 125 millilitres milk
  • 125 millilitres 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.
  • Tell us what you think