betty crocker best of baking recipes.txt

Preparation Time :0:00

Recipe By :

Serving Size : 10

Categories

: Breads

Amount Measure

Ingredient -- Preparation Method

------- ------------ --------------------------------

cup shortening

cup pesto

cups all-purpose flour

teaspoons baking powder

teaspoon salt

cup milk (about)

Grated Parmesan cheese

Heat oven to 450º. Cut shortening and pesto into flour, baking powder and

salt with pastry blender in large bowl until mixture resembles fine

crumbs. Stir in just enough milk so dough leaves side of bowl and forms a

ball.

Turn dough onto lightly floured surface; gently roll in flour to coat.

Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2

1/2-inch 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 hot.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

10 Biscuits"

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Per serving: 188 Calories (kcal); 10g Total Fat; (48% calories from fat); 4g

Protein; 20g Carbohydrate; 2mg Cholesterol; 301mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 4449 0 0 0 4038 0

Exported from MasterCook *

Pesto Pinwheels

Recipe By

Serving Size : 40

Preparation Time :0:00

Betty Crocker - Best Of Baking Recipes