The Besto Pesto Biscuits

I love this time of year. It's cool enough that you yearn for something warm at most meals. But still close enough to Summer that fresh fruit, veggies and herbs are still plentiful. That's where the inspiration for these biscuits comes from. They can easily be made gluten-free. Just use rice flour instead of wheat. But be sure to let the biscuits cool before you remove them from the pan, or they'll crumble to pieces

Pesto Biscuits

Ingredients

• 2 cups flour 
• 2 1/2 teaspoons baking soda 
• 3/4 teaspoons salt 
• 5 tablespoons olive oil 
• 1/4 cup shredded parmesan cheese 
• 2 to 3 cloves garlic (depending on size) grated 
• a handful of fresh basil leaves, minced 
• 3/4 cup milk 

Directions

preheat oven to 350 degrees.

1. Mix all the ingredients together, either in a food processor or in a mixing bowl by hand. 
2. Drop spoonfuls onto a cookie sheet. 
3. Bake for 10 to 15 minutes. 

 That's it. Enjoy. :)

And please check out these other Tasty Tuesday blog posts for more tasty treats:

  Italian Sausage and Vegetable Soup by Moira Keith  

Where did the Peanut Go? By Selena Robins

Pavlova to Die For by Nancy Lauzon

Cranberry-Pumpkin Bread by Renee Wildes

Also, this Wednesday Night, It's Game Night!

Join Kelly Jamieson, Erin Nicholas & I for Twenty Questions.  The game will be held at the Oberon Chat Room in a chat format on Wednesday, October 10th from 7-9 p.m. Central Standard Time. 

Check This Week's Excerpt for a pesto related read!