Pinwheel Pesto Biscuits Recipe

From Dorothy McNett's Recipe Book.

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Pinwheel Pesto Biscuits

From Dorothy McNett's Recipe Book at Make these large or small, depending on the occasion. Serve with a chilled tossed green salad and some sliced salami. For appetizers, make them small. Watch carefully as the smaller they are the quicker they bake.

2 cups (approximately) fresh basil leaves, washed and patted dry
1/4 cup pine nuts or walnuts (try sugared walnuts for a neat treat)
2-4 cloves garlic
1/4 cup grated Pecorino Romano cheese
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup buttery extra virgin olive oil
1/4 cup fine dry bread crumbs
1/8 teaspoon fine sea salt
freshly ground peppercorns

3 cups all purpose unbleached flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon fine sea salt
1/2 teaspoon freshly ground white pepper
1/2 cup real butter, chilled
1/2 to 3/4 cup buttermilk

2-3 tablespoons soft butter
coarse sea salt

Preheat oven to 400 degrees. In food processor with steel chopping blade in place whirl the basil, nuts, garlic, cheese, bread crumbs, olive oil, salt and pepper until smooth. Remove to a bowl and set aside. Wash the processor bowl and blade and dry thoroughly. Again in the processor whirl the flour, baking soda, cream of tartar, salt and pepper to blend thoroughly. Add the butter and pulse the machine to cut the butter into small chunks, about the size of large peas. Quickly add the buttermilk and process until mixture forms somewhat of a ball. Remove to counter and with a little flour on your hands and on the counter, gently form a nice ball of dough. Roll out into a rectangle about 1/3 inch thick. Spread surface with soft butter and sprinkle with paprika. Spread with pesto. Roll up and place the seam on the bottom. With a serrated cheese knife, cut into slices 1/2 to 1 inch thick. (Be consistent!) Place on silicone lined baking sheet. Sprinkle with coarse sea salt. Bake 12-15 minutes or until tops are browned.

Recipe created 2003-05-27.

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