If you’re already busy making pesto to capture this season’s harvest, making these biscuits will save you time. All you have to remember is to NOT clean your food processor until after you’re done with these biscuits — and the dough will help to clean out all of the extra bits of basil leaves that you can’t reach with your spatula. Like I said, making these biscuits will save you time.
Make your traditional pesto, your regular old way — Basil, Olive Oil, Walnuts and garlic. Leave out theÂ ParmesanÂ Cheese if you plan to freeze your pesto. The basil will keep better without it — and you can add the cheese later when you’re using the pesto. Be sure to add some Nasturtium leaves — if you planted some last spring.
Once the pesto is all packed away, and in the freezer, preheat your oven to 450 degrees.
In your messy food processor add:
- 2 cups of flour
- 2 1/2 teaspoons of baking soda
- 3/4 teaspoons of salt
- 5 tablespoons of butter (or you can use olive oil for my variation of this recipe)
- 1/4 cupÂ ParmesanÂ Cheese
Pulse the food processor to get everything mixed together. Just a few pulses will make a nice, healthy looking ball of dough, speckled with pesto.
Then add 3/4 cup of milk… and process the milk into the dough.
Now, you can simply drop these onto a cookie sheet and bake them for 10-15 minutes. Or, you can roll them out and cut them.
Are you wondering why I have no picture of the cooked biscuit? Because they were gone before I was armed and ready with my camera!