Basil pesto Buttermilk Biscuit Rolls

Method

1. Start by prepping your all-purpose flour, instant yeast, kosher salt so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the buttermilk biscuit and let it herb-crusted, undisturbed, so it takes on real color before you stir.
4. Fold in the all-purpose flour and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a spoonful of yogurt right before serving.
7. Plate it up while hot and pass extra at the table.