Fresh herb pinwheel biscuits

Time 30 minutes
Yields Makes 12 biscuits
Fresh herb pinwheel biscuits

Heat the oven to 450 degrees. Line a baking sheet with parchment paper.


Sift together the flour, salt and baking powder. Add the butter chunks and work into the flour with your fingertips or use a pastry blender to form coarse crumbs. Stir in the buttermilk with a fork until blended. Scrape the mixture onto a lightly floured work surface and gently knead until the mixture comes together, about 1 minute. Flour a rolling pin and roll the dough into a rectangle shape 1/4-inch thick.


Brush half the melted butter on the dough and sprinkle the chopped herbs on top. Starting from the long side, roll the dough jellyroll style into a log. Cut into 1-inch slices and place the biscuits on the baking sheet. Add the cream to the remaining melted butter and brush across the tops of the biscuits. Bake until golden brown, 13 to 15 minutes.

From Mary Ellen Rae.

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