Rosemary-Parmesan Pinwheel Biscuits
M a k es s i x t e e n 2- i n [5 - c m] b i s c u i t s
The first time I brought a batch of these crunchy, flaky biscuit spirals to a dinner party, they disappeared before the welcoming cocktails had even been poured. These tasty and pretty biscuits contain a swirl of earthy Parmesan and fragrant rosemary, but you can use almost any combination of hard cheese and herb you wish. Because the recipe calls for making two separate rolls, you can also mix-’n’match and make two different flavors at the same time, so that there’s something for everyone. 1 recipe Ultra-Flaky Biscuit dough (page 107) 3 cups [90 g] grated Parmesan cheese 2 Tbsp minced fresh rosemary or 1 Tbsp dried rosemary
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Sprinkle half the cheese evenly across the surface of the dough, leaving a 1/2-in [12-mm] clear strip along one long edge. Sprinkle half the rosemary evenly over the cheese. Starting at the edge opposite the clear strip, tightly roll the dough, tucking in any cheese that falls out and pressing the log into an even shape as you roll. When you get to the far edge, moisten the clear strip with water by dipping your finger in cold water and then run your wet finger along the strip. Finish rolling up the dough, smoothing the moistened strip against the dough to help it stick and gently squeezing the roll from end to end to get it into an even, firmly rolled shape.
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Preheat the oven to 400°F [200°C]. Line two baking sheets with parchment paper or coat with nonstick cooking spray.
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additional flour as necessary to keep the dough from sticking.
Dust a clean countertop or large cutting board with flour. Cut the rectangle of biscuit dough in half and return one half to the refrigerator while you work with the other. Using a rolling pin, roll the dough out to an 8-by-16-in [20-by-40-cm] rectangle, dusting with
With a sharp knife dipped in flour, cut the roll crosswise in half. Cut one half crosswise into 4 pieces. Cut each of those pieces in half to make 8 pieces. Be sure to dip the knife in flour after each cut. Place the biscuits on the prepared baking sheet cut-sideup, spacing them at least 1 in [2.5 cm] apart. Repeat with the second half of biscuit dough and place the second set of biscuits on the second prepared baking sheet. CONT’D
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