One of my new year’s resolutions is to buy less processed food and make as much as I can myself. So you can expect to see more recipes around here while I cook my way through 2013! These pinwheel biscuits are one of our favorites. They take a little time to make, but they’re totally worth it.
Herbed Pinwheel Biscuits from Vegetarian Times
makes 12 biscuits
1/3 cup chopped fresh parsley
1/3 cup chopped green onions
1 Tbs. chopped fresh thyme
2 tsp. grated lemon zest (I leave this out)
2 cloves garlic, minced (2 tsp.)
1/4 tsp. salt
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 Tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 Tbs. reduced-fat cream cheese or soy cream cheese, cut into small pieces
3 Tbs. olive oil
3/4 cup low-fat buttermilk
(If you’re short on time, you can use crescent roll dough instead of making your own. Just be sure to smooth out the perforations.)
To make Herb Filling: Combine all all ingredients and blend well.
To make Biscuit Dough: Whisk together whole wheat flour, all-purpose flour, baking powder, baking soda and salt in large bowl or beautiful stand mixer. Blend until mixture forms coarse crumbs. Stir in 2 Tbs. oil. Add buttermilk, and mix until dough clumps together. Knead for 5 minutes on medium speed.
Roll dough into 15×10-inch rectangle. Brush with some of remaining 1 Tbs. oil, leaving 1/2-inch dry border on all sides. Sprinkle herb mixture evenly over oiled area, and press mixture into dough. Roll up dough lengthwise. Pinch edges at ends together. Cut into 12 rounds, about 1 1/4-inch thick. Set rounds cut side up on baking sheet coated with cooking spray. Brush tops with remaining oil.
Bake 25 to 30 minutes, or until golden brown. Serve warm.