Cheese and Pesto Biscuits Recipe

Name: Cheese and Pesto Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sll all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ¼ teaspoon baking soda; ⅓ cup cold butter, cubed; 1 cup shredded Italian cheese blend; 1 ¼ cups buttermilk; 1 tablespoon prepared pesto sauce; 1 tablespoon butter, melted; 1 garlic clove, minced

Servings: persons

2 cups sll all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
⅓ cup cold butter, cubed
1 cup shredded Italian cheese blend
1 ¼ cups buttermilk
1 tablespoon prepared pesto sauce
1 tablespoon butter, melted
1 garlic clove, minced

1
Preheat oven to 450 degrees.
2
In a large bowl, whisk flour, baking powder, salt and baking soda.
3
Cut in butter until mixture resembles coarse crumbs.
4
Stir in cheese.
5
In a small bowl, whisk buttermilk and pesto until blended; stir into flour mixture just until moistened.
6
Drop dough by 1/4 cupfuls 2 inches apart onto an ungreased baking sheet.
7
Bake 10-12 minutes or unti golden brown.
8
Mix melted butter and garlic; brush over biscuits.

1041

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups sll all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon baking soda, and more.

Yes, Cheese and Pesto Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese and Pesto Biscuits

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