In a large bowl stir together flour, buttermilk or milk powder, baking powder, baking soda, and salt. With a pastry cutter, cut in shortening and pesto until mixture resembles coarse crumbs. Make a well in the center; add water all at once. Stir in just until dough clings together. Turn out onto a lightly floured surface. Knead gently for 10 to dozen strokes. Roll or pat to 1 cm thickness. Cut with a 6 cm biscuit cutter, dipping cutter into flour between cuts. Place biscuits on an ungreased baking sheet. Bake in a 230ºC oven for 8 to 10 minutes or until golden. Makes 10 to dozen biscuits. Nutri info per serving: 175 cal, 8 g fat, 2 mg chol, 4 g pro, 21 g carbo, 1 g fibre, 180 mg sodium, 21% USRDA thiamine, 14% USRDA riboflavin, 11% USRDA niacin.