Pesto Biscuits

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Pesto Biscuits

Prep Time: 20 min.

Source: Better Homes and Gardens

 

 

Ingredients

 

2 cups all-purpose flour

3 tablespoons buttermilk powder or nonfat dry milk powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup butter-flavored shortening or regular shortening

2 tablespoons homemade or purchased pesto

2/3 cup water

 

Directions:

 

1. In a large bowl stir together flour, buttermilk powder 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 just until dough clings together.

2. 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 450 degree F oven for 8 to 10 minutes or

until golden. Makes 10 to 12 biscuits.

Make-Ahead Tip: Wrap cooled biscuits in foil; place in airtight freezer

containers or plastic freezer bags. Seal, label, and freeze up to 1 month.

To serve, bake foil-wrapped biscuits in 350 degree F oven for 10 to 15

minutes or until warm.

 

Nutritional facts per serving

 

calories: 175 , total fat: 8 g , cholesterol: 2 mg , sodium: 180 mg ,

carbohydrate: 21 g , fiber: 1 g , protein: 4 g

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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