Pesto Biscuits (ovo-lacto) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
3 tbsp: Buttermilk powder or nonfat dry milk powder,
2 tsp: Baking powder,
1/2 tsp: Baking soda,
1/4 tsp: Salt,
1/3 cup: Shortening,
2 tbsp: Homemade or purchased pesto,
2/3 cup: Water,
Directions:
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 1/2-inch thickness. Cut
with a 2 1/2-inch 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.
Source from luhu.jp
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 1/2-inch thickness. Cut
with a 2 1/2-inch 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.
Source from luhu.jp
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