Swap out some of the butter in a super flaky biscuit recipe for pesto bianco, aka lardo, for absolutely delicious biscuits.
What’s better than flaky biscuits? Not much. Except! Flaky biscuits that seriously melt in your mouth, thanks to lardo. Lardo is cured pork fat and spices. It’s rich, creamy and so delightful.
La Quercia makes a wonderful Pesto Bianco, a savory lardo spread, that is wonderful in biscuits. It had some extra umami and savory notes to the biscuits that you might not know you were missing.
Image by Ellen Mary Cronin
Serve these biscuits with soup, use them as a vessel for your breakfast sandwich or just drizzle with honey or spread with jam!
- 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
- In a large bowl, whisk together flour, baking powder, and salt.
- Whisk in the buttermilk, cream, and whole egg.
- Once the mixture has come together, turn it out onto a well-floured surface. Roll or pat into an even layer.
- Spread room temperature butter onto the dough. Fold dough in half. Spread Pesto Bianco onto dough.
- Let dough rest in the fridge for 30 minutes.
- 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.
- Preheat oven to 400°F
- 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.
- Place biscuits on lined sheet pan and brush the tops with melted butter or melted Pesto Bianco.
- Bake until risen and golden, about 15 minutes. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.