Ingredients
Scale
- 3/4 cup buttermilk
- 1/4 cup heavy cream
- 1 large egg
- 2 1/4 cups 13 ounces all-purpose or low-protein biscuit flour, such as White Lily or Adluh
- 2 teaspoons baking powder
- 1 1/5 teaspoons kosher salt
- 4 ounces 1 stick room temperature unsalted butter
- 4 ounces La Quercia Pesto Bianco (slightly chilled)
Instructions
- 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 1/2-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.
Notes
Adapted from Serious Eats