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

 

This entry was posted in baking, food & drink, posts with recipes, side, sourdough and wild yeast on by .

* Thank you for visiting. Even though I may not get a chance to reply to you directly, I love seeing your responses and/or questions and read each and every one of them. Please note that your e-mail address will never be displayed on this site, nor will it ever be shared.

"Moderation" is in use. It may take a little time before your response appears. Responses containing unsolicited advertising will be deleted as spam (which means any subsequent attempts will be automatically relegated to the spam section and unlikely to be retrieved). For further information, please read the Discussion Policy.

One response to “cheese pinwheels

  1. Julie

    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

    Reply

Post a Response

You must fill in the "response", "name", and "email" fields. Please rest assured that your email address will never be posted or shared. This site uses Akismet to reduce spam; learn how your discussion data is processed. Please note that the field for your website URL has been removed. For more information about what can (or cannot) be included, please read the Discussion Policy.