As I’ve mentioned before, I’ll put pesto in or on anything (you should have seen my pesto-covered fedora on St. Patrick’s day this year. Nobody pinched me because my hat was green and I reeked of garlic).
This biscuit incorporates pesto into the dough, replacing roughly equally its counterpart in liquid.
I roll these thin and cut them out with a biscuit cutter because I serve them as croutons with soup, but they’d work just fine dropped by the doughful onto your baking sheet.
I use Micah’s pesto and think you should too. I hate when people compare things to crack that aren’t actually highly addictive drugs (like calling someone a “Grammar nazi.” Not cool, bro!), so I’ll say Micah’s pesto is my binge-watching Gilmore Girls episodes on Netflix at 2AM while eating ice cream. Naked. It’s that good.
I sometimes make these as scones at work, and I’ll let you in on a little secret: it’s basically the same thing. Maybe scone vs. biscuit is the soda vs. pop of the baking world. I like to make both, though, and tend to call them biscuits only when they look like this.
These are absolute crowd pleasers fresh out of the oven, but they freeze well after baking either wrapped tightly in plastic wrap or in a ziplock bag. Simply return to the oven to warm. I love having some on hand when I thaw leftover soup or chili. I look like a real contessa, but maybe wearing slippers.
- 2½ cups flour
- 1¼ tsp baking soda
- ½ tsp salt
- 3 tbsp sugar
- ½ cup (1 stick) butter, cubed and cold
- ⅔ cup cream
- ⅓ cup pesto
- 1 egg + tbsp water or cream, lightly beaten, for wash
- Preheat oven to 400°F.
- In a large bowl, whisk together flour, baking soda, salt, and sugar.
- Using a fork, a pastry cutter, or your fingers, incorporate the butter into the dry ingredients. The mixture should look like coarse crumbs with some pea-sized lumps of butter remaining.
- Make a well in the center of the dry ingredients and pour in cream and pesto. Stir with spatula until just combined. Dough may be shaggy.
- To form biscuits, lightly flour a work surface and roll out dough with a pin to desired thickness. Use a biscuit cutter or a knife to punch out desired sizes and place on a parchment-lined baking sheet. Alternatively, you may drop the dough onto the sheet to achieve a more scone-line appearance.
- Lightly whisk egg and water or cream together in a small bowl. Brush biscuits with this wash before inserting into the oven. Bake for 15-18 minutes, or until golden brown. Serve immediately but freezes beautifully.