Makes: 10 to 12, depending on size
Time: 30 to 40 minutes
Pinwheel biscuits look impressive but are simple to make. The filling complements the already-flavorful biscuit without overwhelming it. It’s quick and easy to change the entire flavor of these biscuits just by tweaking the filling. Be sure to be gentle with the dough when rolling it out—too much handling will make the biscuit tough.
1. Heat the oven to 450°F. Mix together the flour, baking powder, baking soda, and salt in a large bowl. Add the cold butter and work it into the flour mixture, breaking it into tiny pieces with your fingers until the mixture looks like coarse meal.
2. Add the buttermilk and stir just until the mixture comes together and forms a ball. Spread some flour (about ¼ cup) on a clean work surface and turn the dough out onto the flour. Knead the dough a few times, adding a little more flour to your hands only if the dough is very sticky.
3. Whisk together the sugar and cinnamon in a small bowl. Press the dough into an oblong shape about ¼ inch thick and brush with the melted butter. Sprinkle the dough with the cinnamon sugar, leaving a ½-inch border all around. Starting from a long side, roll the dough into a log. Cut ¾-inch-thick slices and place the pinwheels on an ungreased baking sheet.
4. Bake for 5 to 10 minutes, depending on size, until the biscuits are golden brown. Transfer the biscuits to a rack and serve within 15 minutes or wrap in foil and keep in a 200°F oven for up to an hour.
CARDAMOM-ORANGE PINWHEEL BISCUITS Substitute cardamom for the cinnamon and add 1 tablespoon grated orange zest to the cardamom sugar.
CHOCOLATE PINWHEEL BISCUITS The contrast between the dough and chocolate filling looks great and tastes even better: Substitute 1 tablespoon cocoa powder for the cinnamon. Sprinkle ¼ cup chopped dark chocolate over the dough before rolling.
JAM PINWHEEL BISCUITS Omit the cinnamon sugar and melted butter. Instead, spread ½ cup jam over the dough before rolling; I like raspberry or apricot.
RUGELACH PINWHEEL BISCUITS The flavors of traditional rugelach (“little twist” in Yiddish) cookies are a natural fit for these biscuits: Replace the cinnamon sugar with 2 tablespoons each granulated sugar and light brown sugar, ½ teaspoon cinnamon, ¼ cup raisins, and ¼ cup chopped walnuts.
BACON CHEDDAR PINWHEEL BISCUITS Replace the cinnamon sugar with ¼ cup each chopped crispy bacon (a slice or two) and shredded cheddar cheese. Omit the melted butter.
GOAT CHEESE AND CHIVE PINWHEEL BISCUITS Replace the cinnamon sugar with ½ cup crumbled goat cheese and 1 tablespoon minced fresh chives. Omit the melted butter.
6 More Fantastic Fillings for Pinwheel Biscuits