Description
A modern take on a classic Southern biscuit, this recipe features a vibrant basil pesto swirl inside a flaky biscuit dough based on Brenda Gantt’s technique. Perfect for brunch or dinner, this family-friendly recipe elevates a simple side dish.
Ingredients
Scale
- 300 g self-rising flour, plus extra for dusting
- 113 g very cold unsalted butter, grated
- 180 ml cold buttermilk, plus 1 tbsp for brushing
- 1/2 tsp fine sea salt (for biscuits)
- 60 g fresh basil leaves, packed (for pesto)
- 30 g toasted pine nuts (for pesto)
- 2 garlic cloves, peeled (for pesto)
- 80 ml extra virgin olive oil (for pesto)
Instructions
- Prepare Basil Pesto: Blend basil, toasted pine nuts, and garlic in a food processor. Drizzle in olive oil while processing to form a smooth paste. Season with salt and pepper.
- Combine Dry Ingredients: Preheat oven to 220°C (425°F). Whisk flour and salt in a large bowl. Add grated cold butter and quickly cut it into the flour using fingertips until a coarse meal forms.
- Mix Biscuit Dough: Create a well in the center of the flour mixture and add cold buttermilk. Gently mix with a spatula until a shaggy dough forms, avoiding overmixing.
- Create Flaky Layers: Turn dough onto a floured surface. Pat into a rectangle, fold it into thirds (like a letter), then press it back down. Repeat this process 2-3 times to build layers.
- Roll and Fill: Roll the dough into a thin rectangle (approx. 30cm x 20cm). Spread the prepared pesto evenly over the surface, then tightly roll the dough into a log and pinch the seam to seal.
- Cut and Bake: Cut the log into 10-12 equal rounds. Place on a baking sheet, brush tops with buttermilk, and bake for 12-15 minutes until golden brown.
Notes
The key to flaky biscuits is using very cold butter and buttermilk, and avoiding overmixing the dough. The folding technique creates layers. For soft-sided biscuits, place them close together on the baking sheet; for crispier sides, space them slightly apart.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: Basil Pesto, Biscuits, Southern, Brunch, Breakfast, Side Dish, Flaky Biscuits, Family Friendly