Pesto Biscuits Recipes

Steps:

• 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.
• 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.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Press each biscuit into a 4-inch circle on a lightly floured surface. Spread 1/2 teaspoon pesto over top of each biscuit. Place 1 sausage link on the edge of each biscuit and roll dough around sausage. Cut each roll into 4 pieces and place on a baking sheet; sprinkle with Parmesan cheese.
• Bake in the preheated oven until biscuits are golden brown and sausage is cooked, 8 to 10 minutes.

Steps:

• Cut biscuit dough in half. Flatten dough.
• Spread a teaspoon of pesto in the center of the dough, then place a mozzarella cube on top
• Pinch the sides around the cheese so the pesto and cheese are completely encased by the dough.
• Place stuffed dough balls in a cast iron pan.
• Crush garlic and mix with melted butter.
• Brush the garlic butter over each ball. Bake for 20 minutes at 400˚F (200˚C) or until the dough is golden brown. Serve warm.
• Enjoy!

Steps:

• Preheat oven to 350°. Cut each biscuit into 4 pieces. Combine olive oil and pesto. Dip biscuit pieces into pesto mixture until coated; place in an 8-inch round baking pan. Top with sun-dried tomatoes, roasted red peppers and ripe olives., Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.

Steps:

• Heat oven to 450 degrees.
• Mix flour, baking powder and salt in large mixing bowl.
• Cut in shortening and pesto, using a pastry blender or fork.
• Stil in enough milk so that dough leaves sides of bowl and forms a ball.
• Place dough on lightly floured surface.
• Knead lightly, 10 times.
• Pat or roll dough to 1/2 inch thickness.
• Cut with floured biscuit cutter.
• Place about 1 inch apart on ungreased cookie sheet.
• Sprinkle with parmesan cheese, if desired.
• Bake for 10-12 minutes or until golden brown.

Steps:

• Biscuits should be individually sliced. Squish each one flat to look like a mini pizza.
• Add two tsp of pesto on top of each biscuit.
• Add one slice of tomato on top of each.
• Sprinkle parmasan cheese on each.
• Bake 400 degrees for 8 minutes
• Serve warm.