Description
Buttery, flaky biscuits get an upgrade with pesto bianco and lardo. Perfect for brunch or a special breakfast.
Ingredients
Units
Scale
- 1 cups (237 ml) buttermilk
- 1/4 cups (60 ml) heavy cream
- 1 large egg
- 2 cups (473 ml) all-purpose or low-protein biscuit flour
- 2 teaspoons baking powder
- 1 teaspoons kosher salt
- 4 ounces (113 g) room temperature unsalted butter
- 4 ounces (113 g) La Quercia Pesto Bianco
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. Fold 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 (204°C)
- 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 a 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
- For extra flaky biscuits, use very cold ingredients and work quickly to avoid overworking the dough.
- If you don’t have La Quercia Pesto Bianco, you can substitute with a mixture of grated Parmesan cheese, olive oil, and a little garlic.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscuit
- Calories: 300
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 50