Go Back
Print

Pesto and Cheddar Biscuits

Small Batch savoury biscuits, delicious with the flavour of pesto, and cheddar cheese. Their light green colour is the best! Warm with butter, an egg, or ham, or even as a side for soups and chilli!
Course Baking, Breakfast
Cuisine North American
Keyword biscuits, cheddar cheese, pesto, ramps
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8 biscuits

Ingredients

  • 1 3/4 cups all purpose flour you can use a cup for cup gluten free replacement flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 6 tbsps unsalted butter chilled or even frozen for a few minutes
  • 1/2 cup shredded cheddar or other favourite shredded cheese
  • 2 tbsp ramp pesto see Notes
  • 1 oz ramps green parts only, chopped, about 6 medium leaves (optional) See Notes
  • 1 large egg cold
  • 1/2 cup kefir cold, more if needed, can use buttermilk
  • Maldon salt for finishing.

Instructions

  1. Preheat the oven to 425F. Prepare a baking sheet with a layer of parchment paper.
  2. Sift the flour, baking powder, baking soda and salt into a medium to large bowl.
  3. Use the large holes of your box grater to grate the frozen butter into the flour mixture. Mix the butter in with your finger tips just until you have coarse breadcrumbs.
  4. Stir in the shredded cheddar cheese, pesto and ramps. Mix through until it’s well combined.

  5. Whisk the egg and kefir together in a small bowl or jar. Pour egg mixture into flour mixture. Use a spatula to mix everything until you get a just sticky dough. If it's too wet, add flour, 1 tbsp at a time. The humidity in the air, even time of year can affect how your flour absorbs the liquids. If it is too dry, add a bit more kefir.

  6. Turn the dough out onto a lightly floured surface and pat or roll it out into a rectangle. It should be about 9 inches by 6 inches.
  7. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you get a business letter. Roll it out gently with a floured rolling pin.
  8. Fold the top and bottom across the centre before rolling it again.
  9. Repeat one more time if desired. Roll final time to about 3/4 inches thick.

  10. Use a 2 to 2 1/2 inch biscuit cutter tipped into flour to cut out biscuits, pushing straight down and never twisting. Re-form the scraps of dough and continuing to cut out biscuits until the dough is all used up. You should get 8 biscuits. Of course you can roll the dough a little thinner and use a smaller cutter.

  11. Put the biscuits on the baking sheet, with the edges almost touching. Brush the top with any remaining egg and kefir liquid. If you don't have enough leftovers, whisk an egg with a splash of kefir or buttermilk.

  12. Sprinkle the flakey salt over each biscuit.

  13. Bake the biscuits for 12-15 minutes until well risen and golden brown.
  14. Remove and cool on a rack for 10 minutes before serving.

  15. To re-warm, never use a microwave. In a 300F oven for 6-8 minutes is good.

Recipe Notes

If you want to use my Ramp Pesto, here is the recipe.
Feel free to use any pesto. If it is a runny pesto, try draining it a bit. Or adjust by adding a bit more flour. 
The ramp leaves are totally optional, especially if you are baking these up in November! You can replace the ramps with fresh parsley or basil leaves.
Freeze on a baking sheet till chilled through and then store them in a freezer bag. 
Recipe is inspired by Wild Garlic Ramp Scones by Vy Tran over at Beyond Sweet and Savory