How to Make Fresh Basil Pesto Biscuits

In the summer when fresh basil is abundant at the farmer's markets I like to make plenty of basil pesto and freeze. You can freeze fresh basil pesto in zippered plastic bags and store flat in the freezer. Or try freezing fresh basil pesto in ice cube trays to quickly and easily add small amounts of pesto to soups, sauces and stews. Another way to use fresh basil pesto is in these flavorful biscuits. They taste great with Italian soups or stews.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Fresh basil pesto
• 3 cups fresh basil or alternatively
• 2 cups fresh basil and 1 cup Italian parsley
• 3 cloves fresh garlic
• 3 Tablespoons of toasted pine nuts or walnuts
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. kosher salt
• fresh ground black pepper to taste
• 1/4 cup olive oil
• Pesto biscuits
• 2 cups AP flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/8 cup finely sliced sun dried tomatoes
• 1/3 cup shortening
• 1/4 cup pesto
• 3/4 cup buttermilk

1. Make pesto by processing all ingredients together except the olive oil in a food processor. With the motor running add the oil slowly. Continue with pesto biscuit recipe.

2. Heat the oven to 450 degrees F. Mix together all dry ingredients in the bowl of a food processor. Add shortening and pesto and pulse until crumbs form. Add buttermilk add pulse until mixture forms a ball.

3. Remove biscuit dough and knead on a floured board 10-12 times. Roll or pat dough into a 1/2 inch thick piece. Cut out with 2 1/2" biscuit cutter. Bake 1" apart for approximately 10 minutes.

Tips & Warnings

• You can easily make this by hand using a pastry blender or a fork.
• Don't overwork the dough in the food processor.

[IcyCucky]

on 8/2/2009 Thanks for this recipe, I have basil growing right now..

[FrazzledNanny]

on 6/4/2009 I can smell these! Thanks for the Basil Pesto Biscuit recipe. I'd love to see what they look like finished! 5*