Uploaded June 2026 | Updated September 2026, 2 weeks ago

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Breakfast Pinwheels

Filling:
1 c bacon, diced
1 c cheddar cheese, shredded
3 green onions, chopped
1/4 c grated parmesan cheese
Biscuits:
2 c flour
3 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c butter, cold (1 stick)
1 c buttermilk (or 3/4 c milk + 2 t vinegar)
3 T butter, room temp
In a bowl, combine flour, baking powder, soda, and salt. Use a pastry blender to cut in butter
until batter resembles coarse crumbs. Stir in buttermilk until moistened. Turn onto lightly
floured surface and knead 8-10 times. Roll or pat into a 1/4" thick rectangle. Spread butter over
the dough then spread the bacon, cheddar and onions evenly the dough, leaving a one-inch
border around the edge. From the long end, gently roll up the dough to make a thick log. Cut
the log into 1-1/2” slices and place them in a butter 9” cast iron pan or 8x11 baking dish, about
an inch apart. Sprinkle with parmesan cheese, then bake at 450 for 18-22 minutes until golden.
Let cool 5 minutes, then serve warm with fried eggs on the side.