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
Historians have proved the existence of recipes far back into the far past, certainly as far back as early Egypt, and potentially, even further back. However, sadly, these ancient recipes were just primitive hieroglyphic instructions for meal preparation.
Progressing into The time of the romans 25BC a roman called Apicius created a few scripts describing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient chefs made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. Over the next few centuries, the families of Europe competed with each other to serve the most exotic meals, and as a result the best chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording popular recipes of the day. The introduction of television gave us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Pesto Biscuits (Ovo Lacto) recipe.
