← Back to Search Results
baking American, Southern
Pesto Dinner Biscuits

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This recipe was developed so that I could have an excuse for eating biscuits at dinner…excuse me, supper. They go well with everything from simple roast chicken to standing rib roast. If you don’t have lard, you may of course use shortening or more butter, but I think lard is better in this instance. A dinner biscuit should be sophisticated and subtle. Lard provides a finer flake and savory flavor that complements the pesto.

Yield: Eighteen 2-inch biscuits

Ingredients

The dry goods:

  • 270 g/9 ½ oz/2 cups all purpose flour
  • 14 g/½ oz/4 teaspoons baking powder
  • 2 g/<1/8 oz/¼ teaspoon baking soda
  • 4 g/ 1/8 oz/¾ teaspoon salt

The fat:

  • 42 g/1 ½ oz/3 tablespoons unsalted butter, frozen
  • 14 g/½ oz/1 tablespoon lard, chilled

The liquid:

  • 227 g/8 oz/1 cup buttermilk, chilled

The extras:

  • 128 g/4 ½ oz/½ cup pesto, prepared or homemade
  • Flour for rolling out the dough

Hardware:

  • Digital scale
  • Dry measuring cups
  • Wet measuring cups
  • Measuring spoons
  • Food processor
  • Large mixing bowl
  • Box grater
  • Rubber or silicone spatula
  • Wax paper or parchment
  • Rolling pin
  • Bench scraper
  • 2-inch round biscuit cutter
  • Baking sheet
  • Clean kitchen towel
  • Bread basket

Directions

Place an oven rack in position C (second position from the top) and preheat the oven to 450°F.

Assemble the dough via the Biscuit Method. Combine the buttermilk and pesto before adding to the flour/fat mixture.

The Biscuit Method:

1. Scale or measure all ingredients. Chill or freeze fats.

2. Combine the Liquids and beat well.

3. Take the Dry Goods for a spin in the food processor for 3 to 4 pulses, then move to a large bowl.

4. Rub Fats 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.

5. Make a well in the center of the Dry Goods/Fat mixture. Pour the Wet Works into the well and quickly mix using a rubber spatula or wooden spoon.

Stir together until the dough pulls away from the sides of the bowl.

Turn the dough out onto a sheet of lightly floured wax paper or parchment. Use the paper to shield your hands as you fold (not knead) the dough into a ½-inch to 1-inch thick rectangle. Then use the ends of the wax paper to fold the dough as if you were making the world’s biggest, stickiest 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 each other. Reshape the leftover dough, kneading as little as possible, and continue cutting out biscuits and adding them to the baking sheet.

Bake the biscuits 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.

Notes

I like a 2-inch cutter, but a 3-inch works well, too. The sharper the sides, the better. You don’t want to do this with an old can or a drinking glass. If you don’t want to buy a biscuit cutter, just get a tin of pastry rings. That way, you can pick your size.


© October 1, 2004
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 biscuit.

120kcal (6%)
275mg (11%)
13g
1g
6g (9%)
0g
2g (11%)
1g
0g
9mg (3%)
1g
3g
5mg
36mg
18mcg RAE (1%)
0mg (0%)
63mg (6%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?