Pesto Biscuit
  • Cooking Time: 12-15 minutes
  • Servings: 18 biscuits
  • 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
  1. Preheat the oven to 425'.
  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 the cold butter into the flour mixture until you have small pea sized pieces.
  5. Add the cheese...stir with a wooden spoon. Add the milk and sour cream and mix until just combined.
  6. 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).
  7. Roll out the dough to 1/2" thick. Cut the biscuits with a 2" round cutter. Place on an ungreased cookie sheet.
  8. Bake until golden brown for about 12 - 15 minutes.
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.