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Monday, 4 February 2008

cheese pinwheels

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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


  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



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