PESTO DINNER BISCUITS

1 cup buttermilk, chilled
1/2 cup pesto
2 cups flour
4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
3 Tbsp. unsalted butter
1 Tbsp. lard, chilled

Place rack in center of oven. Heat oven to 450 degrees.

Measure all ingredients. Chill or freeze fats.

Combine buttermilk, pesto; beat well. With three or four pulses, take flour, baking powder, baking soda and salt for a spin in food processor. Place mixture in large bowl. Rub butter and lard into flour mixture until about half the fat disappears and the rest is left in pea-sized pieces. Place in freezer to keep fat solid.

Make well in center of flour mixture. Pour pesto mixture into well. Quickly mix using spatula. Stir until dough pulls away from sides of bowl. Dump mixture in center of lightly floured wax paper.

Use paper to shield your hands as you fold dough into 1/2-inch- to 1-inch-thick rectangle. Fold in sides like a trifold wallet. Repeat three times, gently.

Using 2-inch pastry cutter, cut biscuits and place on ungreased baking sheet, just touching. Reshape leftover dough, kneading as little as possible. Continue cutting biscuits.

Bake 15 minutes. Remove biscuits from oven and serve.

Makes 18 (2-inch) biscuits
Adapted from source: I'm Just Here for More Food: Food x Mixing + Heat = Baking by Alton Brown