Pinwheel Biscuits
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. This is a casserole topper.
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup shortening
- ⅔ cup milk
- 1½ cups Cheddar cheese, shredded
- ¼ cup pimento, diced
- 1 tablespoon butter, melted
Instructions
- Add the flour, baking powder, and salt to a mixing bowl, whisk to mix together.
- Cut in shortening until mixture resembles coarse crumbs.
- Add milk all at once, stir with a fork and mix until dough follows the fork around the bowl.
- Turn out onto a floured surface, kneed gently 30 seconds.
- Roll out to a triangle ½ inch thick.
- Sprinkle the dough evenly with the cheese and pimento.
- Roll up like a jelly roll.
- Cut into 1 inch slices.
- Arrange slices on their sides on top of a hot casserole, and brush with the melted butter.
- Bake in a 230° C (450° F) oven for 15-20 minutes or until biscuits are done.
Notes
Used in Recipes Listed on this Site: Shrimp Pinwheel Casserole.
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