Cheese Pesto Biscuits Recipes

PESTO CREAM CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
• Bake in the preheated oven until bubbling, about 20 minutes.

EASY CHEESY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.

CHEESE & PESTO WHIRLS

Steps:

• Combine the flour, yeast, sugar and 1½ tsp fine salt in a large mixing bowl, or the bowl of a tabletop mixer. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add the remaining water. Once combined, knead for 10 mins by hand on your work surface, or for 5 mins on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size - this will take 1-3 hrs, depending on the temperature.
• Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.
• Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of each roll is tucked in towards the centre on the arrangement - this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins-1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
• Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.

PESTO BISCUITS

Steps:

• Heat oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in shortening and pesto, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
• Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch cookie or biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Sprinkle with cheese.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

CHEESE-GARLIC BISCUITS

Steps:

• Heat oven to 450°F.
• Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

PESTO BISCUITS

Steps:

• Heat oven to 450 degrees.
• Mix flour, baking powder and salt in large mixing bowl.
• Cut in shortening and pesto, using a pastry blender or fork.
• Stil in enough milk so that dough leaves sides of bowl and forms a ball.
• Place dough on lightly floured surface.
• Knead lightly, 10 times.
• Pat or roll dough to 1/2 inch thickness.
• Cut with floured biscuit cutter.
• Place about 1 inch apart on ungreased cookie sheet.
• Sprinkle with parmesan cheese, if desired.
• Bake for 10-12 minutes or until golden brown.

PESTO MOZZARELLA CHEESE BALLS RECIPE BY TASTY

Steps:

• Cut biscuit dough in half. Flatten dough.
• Spread a teaspoon of pesto in the center of the dough, then place a mozzarella cube on top
• Pinch the sides around the cheese so the pesto and cheese are completely encased by the dough.
• Place stuffed dough balls in a cast iron pan.
• Crush garlic and mix with melted butter.
• Brush the garlic butter over each ball. Bake for 20 minutes at 400˚F (200˚C) or until the dough is golden brown. Serve warm.
• Enjoy!

PESTO-CHEDDAR CHEESE SCONES

Steps:

• Preheat oven to 375°F. Sprinkle each of 2 baking sheets with 1 tablespoon cornmeal. Combine remaining 1/2 cup cornmeal and next 4 ingredients in processor; blend 5 seconds. Add butter and process, using on/off turns, until coarse meal forms. Add cheese and mix in, using 3 on/off turns. Transfer flour mixture to large bowl. Whisk 1 cup plus 2 tablespoons milk, pesto and egg in small bowl to blend. Gradually add milk mixture to flour mixture, stirring until dough just comes together and adding more milk by tablespoonfuls if dough is dry.
• Turn dough out onto lightly floured work surface. Knead gently until smooth, about 5 turns. Pat out dough to 1-inch thickness. Using floured 2-inch-diameter cutter, cut out scones. Gather dough scraps; pat out to 1-inch thickness. Cut out additional scones. Repeat if more dough remains. Transfer scones to prepared sheets, spacing 2 inches apart.
• Bake scones until pale golden and tester inserted into center comes out clean, about 20 minutes. Place scones in basket and serve warm.

CHEESE AND PESTO BISCUITS

Steps:

• Preheat oven to 450 degrees. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cheese.
• In a small bowl, whisk buttermilk and pesto until blended; stir into flour mixture just until moistened.
• Drop dough by 1/4 cupfuls 2 inches apart onto an ungreased baking sheet. Bake 10-12 minutes or unti golden brown. Mix melted butter and garlic; brush over biscuits.

PESTO SAUSAGE BISCUIT BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Press each biscuit into a 4-inch circle on a lightly floured surface. Spread 1/2 teaspoon pesto over top of each biscuit. Place 1 sausage link on the edge of each biscuit and roll dough around sausage. Cut each roll into 4 pieces and place on a baking sheet; sprinkle with Parmesan cheese.
• Bake in the preheated oven until biscuits are golden brown and sausage is cooked, 8 to 10 minutes.