| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 3 |
tb |
Buttermilk powder or nonfat dry milk powder |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Shortening |
| 2 |
tb |
Homemade or purchased pesto |
| 2/3 |
c |
Water |
INSTRUCTIONS
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 1/2-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.
REC.FOOD.RECIPES
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http://www.erols.com/hosey.
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