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Pesto Biscuits

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By Betty Crocker Kitchens
Updated Mar 27, 2006
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Shapely biscuits rely on pesto to pump up the flavor!

Pesto Biscuits

  • Prep Time 15 min
  • Total 27 min
  • Servings 10
  • Ingredients 7
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Ingredients

  • 2 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup shortening
  • 1/4 cup basil pesto
  • 1/2 cup milk
  • Finely shredded Parmesan cheese, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in shortening and pesto, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
  • Step 
    2
    Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch cookie or biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Sprinkle with cheese.
  • Step 
    3
    Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition

190 Calories
11 g Total Fat
4 g Protein
20 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
100
Total Fat
11 g
Saturated Fat
3 g
Cholesterol
0mg
Sodium
330 mg
Potassium
60 mg
Total Carbohydrate
20 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
12%
12%
Iron
8%
8%
Exchanges:
1 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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