Ingredients
2 cup all-purpose flour
3 tbsp buttermilk powder or nonfat dry mil, k powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup shortening
2 tbsp homemade or purchased pesto
2/3 cup water
Directions
In a large bowl stir together flour, buttermilk or milk powder, baking
powder, baking soda, and salt. With a pastry cutter, cut in
shortening and pesto until mixture resembles coarse crumbs. Make a
well in the center; add water all at once. Stir in just until dough
clings together. Turn out onto a lightly floured surface. Knead
gently for 10 to 12 strokes. Roll or pat to 1/2-inch thickness. Cut
with a 2 1/2-inch biscuit cutter, dipping cutter into flour between
cuts. Place biscuits on an ungreased baking sheet. Bake in a 450F
oven for 8 to 10 minutes or until golden. Makes 10 to 12 biscuits.
Nutri info per serving: 175 cal, 8 g fat, 2 mg chol, 4 g pro, 21 g
carbo, 1 g fibre, 180 mg sodium, 21% USRDA thiamine, 14% USRDA
riboflavin, 11% USRDA niacin.
Servings: 1 servings
Pesto Biscuits (Ovo-Lacto) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian; Sauce
The History of Recipes
It is possible to trace the history of `recipes` far back into history, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these ancient cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to historians are some tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius created some scripts describing recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were separated into starters, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times made use of many spices and herbs, including some familiar names such as bay, rue and dill. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab cuisine, including spices such as rosemary and coriander. The introduction of these new culinary ideas was responsible for an increase in recipe manuscripts, many of which still exist in academic collections. Like it or not, the introduction of TV brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Pesto Biscuits (Ovo Lacto) recipe.
