See Also: Breads · Muffins, Pastries, Scones
Pesto Biscuits
From Dorothy McNett's Recipe Book at www.dorothymcnett.com
2 cups all purpose unbleached flour
1/2 teaspoon fine sea salt
4 teaspoons baking powder
1 tablespoons sugar
1 tablespoon snipped fresh basil, or 1/2 teaspoon dried
1/2 cup unsalted butter
1 cup milk
1/3 cup freshly grated Parmigiano-Reggiano cheese
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or silicone baking sheet. In processor with steel chopping blade in place, first grate the cheese and set aside. Whirl the flour, salt, baking powder, sugar, and basil to mix well. Add the butter and process just until it is chunky. Add the milk and cheese. Process just until it is mixed, avoiding over-mixing. Drop by spoons onto lined baking sheet, bake 12-18 minutes, or until nicely browned.
Recipe created 1997-09-22.
