Cheese & Pesto Biscuits are a savory delight that combines the rich and cheesy goodness of biscuits with the vibrant and aromatic flavors of pesto. These biscuits are the perfect accompaniment to soups, salads, or as a delightful snack on their own. In this detailed explanation, we’ll guide you through every step of making Cheese & Pesto Biscuits and explore the history of biscuits and the origins of pesto.
Biscuits, commonly known as a quick bread in the United States, have a rich history dating back to early European settlers in North America. The term “biscuit” originally referred to any baked good that was twice-baked for preservation, similar to the Latin term “bis coctus.” Over time, biscuits evolved to become a versatile and beloved component of American cuisine, adapting to regional variations and preferences.
Pesto, on the other hand, has Mediterranean origins. The word “pesto” comes from the Italian verb “pestare,” which means “to pound” or “to crush.” Traditional Italian pesto, known as “Pesto alla Genovese,” hails from the Liguria region and is made by crushing fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil with a mortar and pestle. Pesto has a bright and herbaceous flavor profile that pairs wonderfully with various dishes.
The combination of biscuits and pesto in this recipe showcases the creative fusion of culinary traditions. Biscuits, a beloved staple in American cuisine, provide a buttery canvas for the bold and aromatic flavors of pesto, creating a delightful treat.
INGREDIENTS
For the Cheese & Pesto Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup buttermilk, cold
- 1/2 cup shredded Parmesan cheese
- 1/4 cup pesto sauce (homemade or store-bought)
INSTRUCTIONS
- Preheat Oven: Preheat your oven to 425°F (220°C). Place a rack in the center position.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it. Set it aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures even distribution of leavening agents and salt.
- Cut in Cold Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to quickly work the butter into the flour mixture until it resembles coarse crumbs. The butter should be well distributed.
- Add Buttermilk: Pour in the cold buttermilk and stir the mixture gently until it comes together as a sticky dough. Do not overmix; you want a slightly sticky and lumpy dough.
- Fold in Parmesan Cheese: Gently fold in the shredded Parmesan cheese until it is evenly distributed throughout the dough.
- Roll and Spread with Pesto: Turn the dough out onto a floured surface and gently roll it into a rectangle, about 1/2 inch thick. Spread the pesto evenly over the surface of the dough.
- Fold and Roll Again: Carefully fold the dough in half, creating a pesto-filled layer. Roll it out again to about 1/2 inch thickness.
- Cut Biscuits: Use a floured biscuit cutter to cut out biscuits. Press straight down without twisting the cutter to ensure even rising. Gather the scraps and repeat until all the dough is used.
- Place on Baking Sheet: Arrange the biscuits on the prepared baking sheet, placing them close together for soft sides or farther apart for crisp sides.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the biscuits are golden brown on top.
- Serve Warm: Remove the Cheese & Pesto Biscuits from the oven and let them cool for a minute or two. Serve them warm and savor the delicious combination of savory cheese and aromatic pesto.
NOTES:
- Cheese & Pesto Biscuits are a testament to the creativity and adaptability of American cooking. These biscuits showcase how traditional American staples can be elevated with the infusion of global flavors. Enjoy them as a flavorful and satisfying addition to your meal or as a savory snack.
