Recipe - Pesto Biscuits

2 cup Allpurpose flour
3 tablespoon Buttermilk powder or nonfat
dry milk powder
2 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
1/3 cup Shortening
2 tablespoon Homemade or purchased pesto
2/3 cup Water

From: Gregory Larkin greg@viewlogic.com

Date: 4 Apr 1994 05:18:08 0400

Date: Tue, 20 Jul 93 16:04 MST From: JOHNN TAN ATAN@cc.weber.edu
Subject: RECIPE (lacto): Pesto Biscuits From Better Homes & Gardens,
January 1991. PESTO BISCUITS ($100 winner, Donna Higgins, Halfway, Oregon)
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 1/2inch thickness. Cut with a 2 1/2inch biscuit cutter, dipping cutter
into flour between cuts. Place biscuits on an ungreased baking sheet. Bake
in a 450F oven for 8 to 10 minutes or until golden. Makes 10 to 12
biscuits. Nutri info per serving: 175 cal, 8 g fat, 2 mg chol, 4 g pro, 21
g carbo, 1 g fibre, 180 mg sodium, 21% USRDA thiamine, 14% USRDA
riboflavin, 11% USRDA niacin.

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