Remember the “Soup Nazi” episode from Seinfeld? Man I loved that show! Anyway, I am not a “biscuit nazi”, but Nana (Paul’s mom) abhors pesto. Why? I have no idea. But every time Nana’s coming over for dinner, I tease her that I’m going to have pesto encrusted fish topped with hummus (three of her most hated foods). I’m evil.
On the flip side, Paul and I love pesto. This recipe is a throw back to our honeymoon. When we ended up in Rome unexpectedly, we found a fantastic little restaurant tucked around the corner from the Spanish Steps. Because we loved it so much we ate their every night. And every night Paul ordered the same dish… homemade gnocchi with fresh made pesto. It was crazy good.
Needless to say, when Paul tried these biscuits his immediate response was, “These are good!” He did mention that they were a bit dry for him, but once I topped them with a bit of butter he was happy. I’m making a chicken, tomato, zucchini, and orzo stew later (from the same cookbook) and these will be fabulous to dip into that.
Easy as pie recipe that took a total of 35 minutes from start to finish. If you dig pesto, enjoy this one!
Pesto Biscuits (recipe care of The Big Book of Soup and Stews)
INGREDIENTS: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1/3 cup shortening, 1/4 cup basil pesto, 3/4 cup buttermilk
DIRECTIONS: Preheat oven to 450 degrees. In a bowl, combine dry ingredients. With 2 knives or a pastry blender, cut shortening and pesto into dry ingredients until crumbs form. Add buttermilk all at once. Stir with a fork just until dough leaves side of bowl and forms a ball. On a lightly floured surface, knead dough 10 to 12 times. Roll or pat dough 1/2 inch thick. Cut with a floured 2 1/2-inch biscuit cutter. Place 1 inch apart on an uncreased baking sheet. Bake until golden, about 10 minutes.