More Great Recipes: Biscuit

Pesto Biscuit

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Member since 2007

Serves 18 biscuits | Prep Time | Cook Time 12-15 minutes


1/3 cup toasted pine nuts (toasting them a bit gives them more flavor)
2 cups all purpose flour (plus more for dusting)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon fresh basil
6 tablespoons cold butter cut into small pieces
1 cup grated Parmesan cheese
1/2 cup milk
1/2 cup sour cream

Preheat the oven to 425'.

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 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.

Pairs Well With


A tasty little morsel that's mildly flavored and the perfect side for most any dish. I guess that means that biscuits aren't just for breakfast. These babies are for dinner! By the's not the pesto on the biscuit that makes this a Pesto Biscuit. It's what's inside.

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