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Pesto-Parmesan Mini Biscuits

fragrant, herbal mini biscuits that are wonderful accomanyments to salads, shrimp, fresh fruit and vegetables, ham, chicken salad and more!


  • 2 cups Self-Rise Flour White Lily
  • 1/4 cup shortening Crisco
  • 1 cup whole buttermilk Mayfield
  • 1/4 cup pesto Classico Traditional Basil Pesto
  • 2 tablespoons Parmesan cheese Mama Francesca-Parmesan & Garlic+
  • indicate brands I used
  • 1 tablespoon butter melted to brush onto finished biscuits


  1. Preheat oven to 500 degrees.
  2. In a mixing bowl, combine flour and shortening with hands; breaking up the shortening until the flour resembles coarse corn meal.
  3. Add the pesto and the Parmesan cheese stirring in.
  4. Make a well in the flour mixture and add the buttermilk. Stir until just mixed, the batter will be sticky.
  5. Turn out onto floured surface. With floured hands, sprinkle a little flour, fold over dough at least four times until dough is soft and pliable.
  6. Pat down dough until flat about 1/4 inches.
  7. Using a 1 1/2 inch biscuit cutter cut out small biscuits starting at edges of dough working round and then into the center.
  8. Place on baking sheet and bake biscuits for at least 10 minutes until lightly browned.
  9. Brush melted butter on top biscuits and serve.