Super Flaky Lardo Biscuits
Serves: 12 to 20 biscuits, depending on cutter size
  • ¾ cup buttermilk
  • ¼ cup heavy cream
  • 1 large egg
  • 2¼ cups (13 ounces) all-purpose or low-protein biscuit flour, such as White Lily or Adluh
  • 2 teaspoons baking powder
  • 1⅕ teaspoons kosher salt
  • 4 ounces (1 stick) room temperature unsalted butter
  • 4 ounces La Quercia Pesto Bianco, slightly chilled
  1. In a large bowl, whisk together flour, baking powder, and salt.
  2. Whisk in the buttermilk, cream, and whole egg.
  3. Once the mixture has come together, turn it out onto a well-floured surface. Roll or pat into an even layer.
  4. Spread room temperature butter onto the dough. Fold dough in half. Spread Pesto Bianco onto dough.
  5. Let dough rest in the fridge for 30 minutes.
  6. Remove from fridge and return to a lightly-floured surface. Form dough into a rectangle, lightly pressing to form the shape. Fold dough into thirds like a letter. Turn 90 degrees. Pat back into a larger rectangle. Fold dough in half. Turn 90 degrees. Pat back into a larger rectangle. turn dough into thirds again. Roll out dough to about ½-inch thickness. Wrap in plastic and transfer to refrigerator for 30 minutes.
  7. Preheat oven to 400°F
  8. Once thoroughly chilled, place dough back on floured surface. Use a 3-inch round cookie-cutter, dipped in flour, to cut out biscuits. Gather together scraps, pat down, and cut out more biscuits; discard any remaining scraps.
  9. Place biscuits on lined sheet pan and brush the tops with melted butter or melted Pesto Bianco.
  10. Bake until risen and golden, about 15 minutes. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.
Adapted from Serious Eats
Recipe by Honest Cooking at