Christmas Herbed Pinwheel Biscuits
Perfect for Christmas breakfast and even better as a side for Christmas dinner. You can use any fresh herbs to stuff inside these festive, tasty, healthy biscuits.
Yield
12 servingsPrep
15 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Herb filling | |||
| ⅓ | cup |
parsley leaves
freshly chopped |
|
| ⅓ | cup |
scallions, spring or green onions
freshly chopped |
|
| 1 | tablespoon |
rosemary leaves
or thyme, sage, basil, any your favorite herb, freshly chopped |
|
| 2 | teaspoons |
lemon zest
freshly grated |
|
| 2 | teaspoons |
garlic
minced, about 2 cloves, or to taste |
|
| ¼ | teaspoon |
salt
|
|
| Biscuit dough | |||
| 1 ⅓ | cup |
whole-wheat pastry flour
|
|
| ⅔ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
cream cheese (reduced-fat)
cut into small pieces |
|
| 3 | tablespoons |
olive oil
|
|
| ¾ | cup |
buttermilk
or no-fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Herb filling | |||
| 79 | ml |
parsley leaves
freshly chopped |
|
| 79 | ml |
scallions, spring or green onions
freshly chopped |
|
| 15 | ml |
rosemary leaves
or thyme, sage, basil, any your favorite herb, freshly chopped |
|
| 1E+1 | ml |
lemon zest
freshly grated |
|
| 1E+1 | ml |
garlic
minced, about 2 cloves, or to taste |
|
| 1.3 | ml |
salt
|
|
| Biscuit dough | |||
| 315 | ml |
whole-wheat pastry flour
|
|
| 158 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
cream cheese (reduced-fat)
cut into small pieces |
|
| 45 | ml |
olive oil
|
|
| 177 | ml |
buttermilk
or no-fat |
|
Directions
Preheat oven to 400℉ (200℃). Coat an 8*8 inch baking dish with cooking spray.
Herb filling
Mix all ingredients in a small bowl and toss well using a fork.
Biscuit dough
Combine whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl (If you can sift them, it will be even better.)
Put in cream cheese, and use your fingertips to mix well; it will be a little crumby.
Then stir in 2 tablespoons of olive oil and buttermilk. Combine mixture until dough forms together.
Transfer the dough onto a lightly floured surface, and knead the dough just enough to combine.
Then, roll the dough into a 15 x 10 inch (40 x 25cm) rectangle.
Brush dough with the remaining tablespoon oil, leaving a ½-inch (1½ cm) dry edge on all sides.
Spread the prepared herb mixture evenly over the oiled space, and press the mixture into dough.
Roll up the dough lengthwise and pinch the edges at the ends together to seal.
Cut into 12 rounds, roughly 1¼ inches thick. Set rounds cut side up on a greased baking sheet, or you can coat it with cooking spray.
Use the remaining oil to brush each top.
Bake for 25 to 27 minutes, or until edges and top are golden brown.
Let them cool slightly, and serve warm.
