June 05, 2020

Back to All Recipes
Back to All Recipes

Makes 8 Biscuits


  • 3/4 cup Sonoma Gourmet Kale Pesto White Cheddar Sauce
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1.75 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon white sugar
  • 2.5 cups all-purpose flour
  • 8 tablespoons chilled unsalted butter, cut into cubes
  • 2 tablespoons melted unsalted butter
  • 6 green onions, thinly sliced
  • Flaky sea salt


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the salt, pepper, baking powder, baking soda, sugar, and flour. Add chilled cubed butter and combine with hands until a shaggy mass forms.
  3. Add the green onions and mix until distributed.
  4. Create a well in the center of the bowl and add the Kale Pesto White Cheddar Sauce and Greek yogurt. Use a fork to slowly incorporate wet ingredients into the dry ingredients until a crumbly dough forms.
  5. Turn out the dough onto a lightly floured work surface and knead with two hands until all the bits are stuck together. Press into an 8” x 4” rectangle (about 1” thick).
  6. Fold over each side one on top of the other, like a letter, press down and re-form into another 8” x 4” rectangle. Repeat the folding technique once more and press again into a final 8” x 4” rectangle.
  7. Using a cookie cutter, cut the dough into 8 biscuits and place on the parchment lined baking sheet. Brush the tops of biscuits with the melted butter and sprinkle with flaky sea salt.
  8. Bake for 18 to 20 minutes, or until golden brown.
  9. Serve hot with a dollop of extra Kale Pesto White Cheddar Sauce.
Img Img

In This Recipe

Kale Pesto White Cheddar Sauce

Kale Pesto White Cheddar Sauce

from $6.99

Leave a comment

Please note, comments must be approved before they are published