Ovo-Lacto Pesto Biscuits

Standard buttery biscuits take a basil detour in this clever recipe, where a couple tablespoons of pesto get cut into the dough alongside the shortening. The result is a green-flecked savory biscuit with subtle basil, garlic, and Parmesan notes that pair beautifully with soups, salads, or a roast chicken dinner.

The powdered milk move is doing real work. Instead of liquid buttermilk, dry buttermilk powder gets stirred into the flour and water rehydrates it during mixing. This makes the recipe pantry-friendly since you do not need fresh buttermilk on hand, and the dry powder distributes more evenly through the dough.

The key technique with biscuits is to handle the dough as little as possible. Ten to twelve gentle kneads is just enough to bring the dough together without developing the gluten that turns biscuits tough. Aggressive kneading or rerolling scraps repeatedly will produce dense chewy hockey pucks.

A hot 450F (230C) oven gives that signature steam-puff that lifts proper biscuits tall and creates the flaky layers inside. Lower temperatures make flatter denser biscuits, and the high heat is non-negotiable for the right texture.

Pro Tips

• Use cold shortening and cold water for the flakiest layers, warm ingredients melt into the flour and lose the pockets
• Cut the shortening and pesto in only until the mixture looks like coarse crumbs, do not overmix
• Push the biscuit cutter straight down without twisting, twisting seals the edges and prevents a clean rise
• Re-flour the cutter between cuts to prevent sticking and tearing
• Eat warm from the oven, biscuits stale fast and rewarm best wrapped in foil at 300F (150C) for 5 minutes

Variations

• Add a quarter cup of shredded mozzarella or Parmesan to the dough for cheesy pesto biscuits
• Use sun-dried tomato pesto instead of basil for a different flavor profile
• Brush the tops with melted butter and a sprinkle of flaky sea salt before baking
• Serve as a sandwich roll for grilled chicken or caprese sandwich