Truffle Parmesan Biscuits with Pesto and Prosciutto

Light, flaky and packed with flavor. These biscuits are the perfect marriage of luxury and down-home!

Ingredients

2 cups	480 ml	Light All-purpose Flour (White Lily)
1-½ Tablespoon	15–7.5 ml	Baking Powder
½ teaspoons	2.5 ml	Cream Of Tartar
1 teaspoon	5 ml	Salt, Plus More To Sprinkle On Top
4 Tablespoons	60 ml	Chilled Unsalted Butter, Cut Into Cubes
4 Tablespoons	60 ml	Vegetable Shortening, Cut Into Cubes
¾ cups	180 ml	Buttermilk
1 Tablespoon	15 ml	Shaved Truffle (or 1 Teaspoon Truffle Oil)
⅓ cups	80 ml	Parmesan Cheese
2 Tablespoons	30 ml	Melted Butter, Or Egg Wash
1 cup	240 ml	Fresh Pesto
12 slices		Prosciutto

Heat oven to 450ºF with the rack in the center.
Using a food processor, pulse all the dry ingredients together. Add the butter and shortening, then pulse until it resembles coarse chopped nuts. Add the buttermilk, truffles and Parmesan, then pulse again until it forms moist clumps.
Dump the wet dough onto a well floured surface. Flour your hands and press the dough into an even rectangle 1 1/4 inch high. Use a 2-inch cutter to cut the biscuits. Gather the scraps, press and cut again; you should have 12 biscuits all together. (Try to cut as many in the first round as possible. The second batch will be slightly tougher.)
Using the melted butter or egg wash, brush the top of each biscuit and place them on a parchment paper lined cookie sheet. Lightly sprinkle them with salt and bake for 10–12 minutes.
While the biscuits are warm, crack them open and smear them with pesto. Then layer a piece of prosciutto on each biscuit and place the top back on.