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Pesto-Parmesan Mini Biscuits
fragrant, herbal mini biscuits that are wonderful accomanyments to salads, shrimp, fresh fruit and vegetables, ham, chicken salad and more!
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2
cups
Self-Rise Flour
White Lily
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1/4
cup
shortening
Crisco
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1
cup
whole buttermilk
Mayfield
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1/4
cup
pesto
Classico Traditional Basil Pesto
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2
tablespoons
Parmesan cheese
Mama Francesca-Parmesan & Garlic+
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indicate brands I used
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1
tablespoon
butter
melted to brush onto finished biscuits
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Preheat oven to 500 degrees.
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In a mixing bowl, combine flour and shortening with hands; breaking up the shortening until the flour resembles coarse corn meal.
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Add the pesto and the Parmesan cheese stirring in.
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Make a well in the flour mixture and add the buttermilk. Stir until just mixed, the batter will be sticky.
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Turn out onto floured surface. With floured hands, sprinkle a little flour, fold over dough at least four times until dough is soft and pliable.
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Pat down dough until flat about 1/4 inches.
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Using a 1 1/2 inch biscuit cutter cut out small biscuits starting at edges of dough working round and then into the center.
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Place on baking sheet and bake biscuits for at least 10 minutes until lightly browned.
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Brush melted butter on top biscuits and serve.