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1
Place an oven rack in position C (second position from the top) and preheat the oven to 450F.
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2
Assemble the dough via the Biscuit Method.
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3
Combine the buttermilk and pesto before adding to the flour/fat mixture.
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4
The Biscuit Method:
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5
Scale or measure all ingredients.
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6
Chill or freeze fats.
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7
Combine the Liquids and beat well.
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8
Take the Dry Goods for a spin in the food processor for 3 to 4 pulses, then move to a large bowl.
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9
Rub Fats into the Dry Goods until about half the fat disappears and the rest is left in pea-sized pieces.
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10
Place in the freezer to keep the fat solid.
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11
Make a well in the center of the Dry Goods/Fat mixture.
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12
Pour the Wet Works into the well and quickly mix using a rubber spatula or wooden spoon.
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13
Stir together until the dough pulls away from the sides of the bowl.
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14
Turn the dough out onto a sheet of lightly floured wax paper or parchment.
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15
Use the paper to shield your hands as you fold (not knead) the dough into a 1/2-inch to 1-inch thick rectangle.
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16
Then use the ends of the wax paper to fold the dough as if you were making the worlds biggest, stickiest tri-fold wallet.
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17
Repeat this three times, being as gentle as possible.
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18
Using a 2-inch pastry cutter, cut out the biscuits and place them on an ungreased baking sheet, just touching each other.
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19
Reshape the leftover dough, kneading as little as possible, and continue cutting out biscuits and adding them to the baking sheet.
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20
Bake the biscuits for 15 to 17 minutes, or until golden brown.
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21
Remove the biscuits from the oven, place into a kitchen towel-lined basket, and serve immediately.
