Pinwheel Biscuits
Adapted from a recipe in the Casserole Cook Book, page 46.
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.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
- 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
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.