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Sun Dried Tomato Pesto Biscuits Recipe

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This recipe for Sun Dried Tomato Pesto Biscuits is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/3 c. shortening
1/4 c. sun dried tomato pesto
1/2 c. milk
Finely shredded Parmesan cheese, if desired
Directions:
Directions:
1. Heat oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in shortening and pesto, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
2. Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch cookie or biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Sprinkle with cheese.
3. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm..
Personal Notes:
Personal Notes:
This is really good with red or green hot pepper (jalapeņo) jelly. Yum..

 

 

 

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