Yield: 20 servings
- 4 cups flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 bunches chives, chopped, about 1 cup
- 1 cup of your favourite pesto
- 1 1/2 cups 35% cream
- Whisk the flour, baking powder and salt together in a large bowl then gently whisk in the chives.
- In another bowl, whisk together the pesto and cream. Add the wet to the dry and stir just until combined.
- Roll out and bake at 450° as you would for any biscuit or use as a topping for chicken pot pie.