Go Back
Print

Arugula and Spinach Buttermilk Biscuits

A herby and green twist on traditional buttermilk biscuits.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 -12

Ingredients

  • For the Pesto:
  • ½ Cup Arugula
  • ½ Cup Fresh Spinach
  • 1 Tablespoon Walnuts chopped
  • 1 Clove Garlic grated
  • 1 Teaspoon Grated Parmesan
  • 1 Tablespoon Lemon Juice
  • Pinch of Salt and Pepper
  • 1/3 – ½ Cup Olive Oil
  • For the Biscuits:
  • 4 Cups All-Purpose Flour plus more for dusting
  • 1 Tablespoon Coarse Sea Salt
  • 1 ½ Tablespoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Sticks Unsalted Butter cold and cubed
  • 1 ½ Cups Low-Fat Buttermilk plus more for the tops of the biscuits
  • ½ Cup Arugula and Spinach Pesto

Instructions

  1. To make the pesto, combine the spinach, arugula, garlic, and nuts in a food processor. Pulse a few times until all the ingredients are finely chopped. Add the parmesan, lemon juice, salt, and pepper. Pulse the food processor a few times, scraping down the sides as needed, until combined. Add the olive oil and puree until almost smooth. Measure out ½ a cup of pesto and set off to the side. Save the rest of the pesto for another recipe for another time.
  2. Preheat the oven to 400°. Line 2 baking sheets with parchment paper.
  3. In a large bowl, whisk the flour with the salt, baking powder and baking soda. Using a pastry blender or two knives, cut in the butter until it is the size of small peas. Add the buttermilk and pesto; stir together, until a shaggy dough forms.
  4. Knead the dough on a floured surface until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter or large glass, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.
  5. Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans and brushing with buttermilk halfway through baking. Let the biscuits cool.