Wednesday, August 26, 2009

Pesto Biscuits

2 cups flour
1 tbls. sugar
3 tsp. baking powder
1/2 tsp. salt
1/3 c shortening
1/2 c milk
1/4 c basil pesto
Sprinkle with grated Parmesan before baking.

  1. Heat oven to 450 degrees.
  2. Mix dry ingredients and cut in shortening and pesto until misture looks like fine crumbs.
  3. Stir in the milk until dough leaves the side of bowl. (dough will be soft and sticky)
  4. Place dough on a lightly floured surfacce. Knead lightly 10 times and roll to 1/2 inch thick. Cut with a biscuit cutter.
  5. Place on ungreased cookie sheet about 1 inch apart. Bake for 10-12 minutes until golden brown.
Good with Italian Wedding Soup!

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