Spiral Biscuits

These spiral shaped, cheddar cheese filled biscuit wheels are fat filled, crispy and delicious. They are also really nice used as dumplings on top of a stew or chili.

Biscuit dough:

2 1/2 c bread flour or your preferred combo of flours (I am ashamed to admit my strong preference for white flour)
1 Tbsp + 1 tsp baking powder
1/2 tsp salt
3 c heavy cream
1 (or more) c grated cheese. I like cheddar.
1/2 c minced, fresh herbs. Dried will do in a pinch but use about half as much.
Preheat oven to 450 degrees. Combine flour, baking powder and salt. Pour in heavy cream and mix with a wooden spoon until combined. Dough should be tacky.
Turn dough onto a well-floured surface and press out into a rectangle. With a rolling pin or your hands, press rectangle to about 1/2″ thickness.
Sprinkle cheese and herbs over rectangle and allow to rest for about 5 minutes.
Roll rectangle, beginning at the thick side.
Cut with a sharp knife into 1/2″ slices, place on a cookie sheet and bake until lightly browned. Serve with butter.

About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
This entry was posted in food, recipes, recipes-bread, recipes-main course. Bookmark the permalink.

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