Ingrients & Directions

2 c All-purpose flour
3 tb Buttermilk powder or nonfat
-dry milk powder
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/3 c Shortening
2 tb Homemade or purchased pesto
2/3 c Water

From: Gregory Larkin

Date: 4 Apr 1994 05:18:08 -0400

Date: Tue, 20 Jul 93 16:04 MST From: JOHNN TAN
Subject: RECIPE (lacto): Pesto Biscuits From Better Homes & Gardens,
January 1991. PESTO BISCUITS ($100 winner, Donna Higgins, Halfway, Oregon)
In a large bowl stir together flour, buttermilk or milk powder, baking
powder, baking soda, and salt. With a pastry cutter, cut in shortening and
pesto until mixture resembles coarse crumbs. Make a well in the center; add
water all at once. Stir in just until dough clings together. Turn out onto
a lightly floured surface. Knead gently for 10 to 12 strokes. Roll or pat
to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter, dipping cutter
into flour between cuts. Place biscuits on an ungreased baking sheet. Bake
in a 450F oven for 8 to 10 minutes or until golden. Makes 10 to 12
biscuits. Nutri info per serving: 175 cal, 8 g fat, 2 mg chol, 4 g pro, 21
g carbo, 1 g fibre, 180 mg sodium, 21% USRDA thiamine, 14% USRDA
riboflavin, 11% USRDA niacin.


From archives. Downloaded from Glen’s MM Recipe Archive,

12 Servings