blog from OUR kitchen - We adore good food - ejm's blog of adventures in food and drink, recipes, disasters, triumphs...

etherwork.net . blog from OUR kitchen . recipes from OUR kitchen

search . blog recipe index . measuring . discussions . breadmaking notes . yeast conversions Bread Baking Babes: Let's Get Baking

|Appeal|ReliefWeb|Reuters AlertNet|The Red Cross|The Hunger Site|FreeRice|

Monday, 4 February 2008

cheese pinwheels

go directly to the recipe

recipe: Cheese PinWheels (baking powder biscuits with cheese)

(click on image for larger view and more photos)

cheese pinwheels It has been driving me crazy to just throw away the leftovers after feeding our wild yeast starter. Especially as it seems to be in perfectly good condition. I know it’s just a couple of tablespoons of flour but still it just seems wrong even to compost it. So now, every time I feed the starter, I have been adding whatever is left over to biscuits or muffins or even bread that is made with commercial yeast.

At first, I was just going to make cheese baking powder biscuits. But then I suddenly thought that cheese pinwheels would be fun. I already knew that adding the left over sludge wouldn’t disturb the biscuit dough at all. That’s one of the great things about baking powder biscuits. They’re so forgiving. One doesn’t have to be too careful with the measurements.

Mom always used vegetable shortening (and still does? I haven’t had Mom’s biscuits in ages!). For years, so did I. Recently, I’ve started using olive oil instead in baking powder biscuits and they are easily as good. Not to mention, better for us.

This is what I did to make these biscuits:

Cheese PinWheels
Preheat oven to 400F

  • ½ c (120ml) wholewheat flour
  • 1½ c (380ml) unbleached all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 3 Tbsp olive oil
  • 1 c (250ml) milk (or ⅓ c (85ml) milk powder and 1 c water)
  • left over sludge after feeding wild yeast (optional)
  • good shot cheddar cheese, grated
  • dried cayenne pepper flakes, finely ground

Preparation

  1. Mix dry ingredients in a bowl. Cut in shortening til it is pea sized.
  2. Add milk and olive oil. Also add the left-over sludge after feeding wild yeast if you have it. Stir just until the dough all holds together.
  3. Lightly flour the board (or counter) and use your palms to flatten the biscuit dough into a rectangle about half an inch thick. Scatter grated cheese and finely ground dried cayenne chillis overtop.
  4. Roll the rectangle into a log. Let a dough scraper be your friend to help rolling. Pinch the seam together.
  5. Use a piece of unwaxed unflavoured dental floss to cut the pinwheels. Space them well apart on a parchment covered cookie sheet.
  6. Put the tray on the top shelf of the oven and immediately turn it down to 375F. Bake for 10 to 15 minutes until the pinwheels are golden and the cheese is bubbling.

Serve immediately. These are delicious for breakfast or with tomato soup for lunch or dinner.

cheese pinwheels
The hazards of not measuring… perhaps I added a tiny bit too much cheese. See how it exploded out of the pinwheels in the baking.

Because there was plenty of cheese, these biscuits didn’t need any butter, although a little butter was good too. :whee: So much for adding olive oil to the dough to make the biscuits better for us….

This post is partially mirrored on The Fresh Loaf

 

2 Comments for cheese pinwheels” »

  1. Comment by Julie — 7 February 2008 @ 17:24 EDT

    These look really good, something new to try.

    Glad you think so, Julie. Do come back with a report after you’ve made them! I’d love to hear what you think. -ejm

  2. Pingback by Taste T.O. - Food & Drink In Toronto » Blog-A-Log - Saturday, February 9th — 9 February 2008 @ 08:04 EDT

    [...] And in the what did you cook posts, there is pizza from Megan the Vegan, quinoa porridge from Kevin at Closet Cooking, baked beans and brown bread from The Candied Quince, and cheese pinwheels from Elizabeth at Blog from Our Kitchen. [...]

Please comment

* I love seeing your comments and read each and every one of them. I don't always get a chance to reply directly so please accept my thanks in advance.

Rest assured that your e-mail address will never be displayed. The form is WYSIWYG (with some allowed HTML)

Please note that "Comment Moderation" is in use. It may take a little time before your comment appears. Comments containing unsolicited advertising will be deleted as spam (which means any subsequent comments will be automatically relegated to the spam section and unlikely to be retrieved).

  RSS feed for comments on this post. TrackBack URL

 

scribbles: The Christmas Pudding . Making Vínarterta

recipes: Main Dishes   Pasta & Noodles   Soups, Stews & Casseroles   Vegetables   Salads & Sides   Salsas, Sauces & Spreads   Baked Goods - savoury   Baked Goods - sweet   Desserts   Spice Mixes   Snacks   Drinks   Measuring Abbreviations & Conversions   Breadmaking Notes   Links to Other Recipe and Cookery Resource Sites

=,=`==ivy==`=,=

Bloggers Against Hunger Bloggers Against Hunger
Working together with the World Food Programme to end hunger.

Please join me and 1000s of bloggers who
blog against worldwide hunger

the hunger site - please click here to donate free food

eXTReMe Tracker

(The thumbnail images appearing on links to this page are housed on Flicker: etherwork photostream.)

home   illustrations & gif animations   recipes from OUR kitchen   my garden   sewing & crafts   travel writing   some other scribbles   moose & kite festivals   ASCII-art & ASCII-animations   various discussions   blog from OUR kitchen   a little bit about me   CWC - some help files   contact   llizard's ridiculously useless llinks