Ovo-Lacto Pesto Biscuits
Yield
10 servingsPrep
45 minCook
10 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
buttermilk, powdered
or nonfat dry milk powder |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable shortening
|
*
|
| 2 | tablespoons |
basil pesto
homemade or purchased |
*
|
| ⅔ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 45 | ml |
buttermilk, powdered
or nonfat dry milk powder |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
vegetable shortening
|
*
|
| 3E+1 | ml |
basil pesto
homemade or purchased |
*
|
| 158 | ml |
water
|
|
Directions
In a large bowl stir together flour, buttermilk or milk powder, baking powder, baking soda, and salt.
With a pastry cutter, cut in shortening and pesto until mixture resembles coarse crumbs.
Make a well in the center; add water all at once.
Stir in just until dough clings together.
Turn out onto a lightly floured surface.
Knead gently for 10 to 12 strokes.
Roll or pat to ½ inch thickness.
Cut with a 2½ inch biscuit cutter, dipping cutter into flour between cuts.
Place biscuits on an ungreased baking sheet.
Bake in a 450℉ (230℃) oven for 8 to 10 minutes or until golden.
