What’s better than Homemade Pesto smothered on a Freshly Baked Biscuit?
Homemade Pesto swirled into the biscuit batter and baked to perfection, that’s what!
Made with chickpea flour, these Pesto Biscuits have an irresistible, nutty flavor that pairs perfectly with the pesto.
It also makes these babies super light and airy!
As great as these biscuits are, the pesto definitely the star of the show.
It’s so deliciously yummy that you won’t need to add anything else to the biscuit!
Pesto Biscuits (V/GF)
Made with chickpea flour, these biscuits have an irresistible, nutty flavor that pairs perfectly with the pesto swirl.
Ingredients
Biscuits
- 1 1/4 cups gluten-free all purpose flour
- 1 cup chickpea (garbanzo bean) flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 4 tbsp coconut oil , room tempature
- 1 cup vegan buttermilk *see notes
- 1 tbsp nutritional yeast
- 1 tbsp flax seeds
- 1 tsp onion powder
- 1 tsp pink himalayan salt
- 1 tsp red pepper flakes
- 7 tbsp pesto
Pesto
- 3 cups fresh basil , moderately packed
- 1/3 cup pine nuts
- 1/4 cup olive oil + a little extra for greasing pan
- 2 large garlic cloves , peeled and chopped
- juice from one lemon
- 3/4 tsp salt
Instructions
Biscuits
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Preheat oven to 400 degrees F and lightly oil a cast iron biscuit pan or a baking sheet with oil. Set aside.
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Add both flours, baking powder, baking soda, salt and coconut oil to food processor.
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Pulse a few times until fully mixed (should be a little crumbly). Add the remaining ingredients to the food processor and pulse until combined.
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With a spoon, scoop biscuit batter (3 spoonfuls worth) and place on the cast iron biscuit pan or baking sheet.
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With spoon or fingers, form dough to a smooth round form. If you're using a cast iron pan, just smooth out the top of the biscuits and make sure they're nicely packed in the biscuit molds.
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Top each Biscuit with a spoonful of pesto. swirl the pesto with a spoon or knife to create a marbles look.
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Bake for about 15-20 minutes (until golden brown on top).
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Let cool slightly before serving and enjoy!
Pesto
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Add the basil, pine nuts, olive oil, garlic, lemon juice and salt to a food processor and process until smooth. Store in the refrigerator until ready for use.
Recipe Notes
Notes:
-To make the flax-egg, mix together 1 tbsp ground flax seeds and 3 tbsp water. Let sit for 10 minutes before use.
-To make vegan buttermilk, mix together 1 cup almond milk and 1 tbsp fresh lemon juice or apple cider vinegar. Let sit for 5-10 minutes before use.
There will be leftover pesto after this recipe! I recommend throwing it in this sandwich! (:
Also, check out these biscuits: Buttermilk Biscuits with Rhubarb Jam & Olive Feta Biscuits.
If you try this recipe, or any of my recipes, let me know what you think! Drop a comment, rate the recipe and find me on Instagram and Facebook!
