Spiral Biscuits

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

Filling:

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.