Pesto Dinner Biscuits
Ingredients:
1 cup buttermilk, chilled
½ cup pesto (prepared or homemade)
2 cups flour, plus extra for rolling dough
4 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
3 tablespoons unsalted butter
1 tablespoon lard, chilled
Directions:
Place an oven rack in center of oven. Preheat oven to 450 F.
Measure all ingredients. Chill or freeze Fats.
Combine the Liquids (buttermilk and pesto) and beat well.
Take the Dry Goods (flour, baking powder, baking soda, salt) for a spin in the food processor for 3 to 4 pulses, then move to a large bowl.
Rub Fats (butter and lard) into the Dry Goods until about half the fat disappears and the rest is left in pea-sized pieces. Place in the freezer to keep the fat solid.
Make a well in the center of the Dry Goods-Fat mixture. Pour the Wet Works (buttermilk and pesto) into the well and quickly mix using a rubber spatula or wooden spoon. Stir until the dough pulls away from the sides of the bowl.
Turn the mixture out onto a sheet of lightly floured wax paper or parchment. Dump the dough in the middle and use the paper to shield your hands as you fold the dough into a ½ -inch to 1-inch thick rectangle. Fold in the sides (like a tri-fold wallet). Repeat this three times, being as gentle as possible.
Using a 2-inch pastry cutter, cut out the biscuits and place them on an ungreased baking sheet, just touching. Reshape the leftover dough, kneading it as little as possible, and continue cutting out biscuits. Bake for 15 to 17 minutes, or until golden brown. Remove the biscuits from the oven, place into a kitchen-towel lined basket and serve immediately. Makes 18 (2-inch) biscuits.
PER BISCUIT: Cal 111 (46% fat) Fat 6 g (3 g sat) Chol 9 mg Sodium 271 mg Carb 12 g
Ingredients:
1 cup buttermilk, chilled
½ cup pesto (prepared or homemade)
2 cups flour, plus extra for rolling dough
4 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
3 tablespoons unsalted butter
1 tablespoon lard, chilled
Directions:
Place an oven rack in center of oven. Preheat oven to 450 F.
Measure all ingredients. Chill or freeze Fats.
Combine the Liquids (buttermilk and pesto) and beat well.
Take the Dry Goods (flour, baking powder, baking soda, salt) for a spin in the food processor for 3 to 4 pulses, then move to a large bowl.
Rub Fats (butter and lard) into the Dry Goods until about half the fat disappears and the rest is left in pea-sized pieces. Place in the freezer to keep the fat solid.
Make a well in the center of the Dry Goods-Fat mixture. Pour the Wet Works (buttermilk and pesto) into the well and quickly mix using a rubber spatula or wooden spoon. Stir until the dough pulls away from the sides of the bowl.
Turn the mixture out onto a sheet of lightly floured wax paper or parchment. Dump the dough in the middle and use the paper to shield your hands as you fold the dough into a ½ -inch to 1-inch thick rectangle. Fold in the sides (like a tri-fold wallet). Repeat this three times, being as gentle as possible.
Using a 2-inch pastry cutter, cut out the biscuits and place them on an ungreased baking sheet, just touching. Reshape the leftover dough, kneading it as little as possible, and continue cutting out biscuits. Bake for 15 to 17 minutes, or until golden brown. Remove the biscuits from the oven, place into a kitchen-towel lined basket and serve immediately. Makes 18 (2-inch) biscuits.
PER BISCUIT: Cal 111 (46% fat) Fat 6 g (3 g sat) Chol 9 mg Sodium 271 mg Carb 12 g
