Bacon Cheddar Biscuit Pinwheels are super versatile. Serve with eggs for breakfast, add to your appetizer spread, or tuck into your bread basket on soup night.
Today is group A’s reveal day for Secret Recipe Club and I am filling in for my old group today.
Making Memories with Your Kids has some really good looking recipes that are kid friendly and perfect for letting the little ones help you out. I had originally planned to make English Muffins but our milk was iffy and it had rained most of the weekend and I didn’t want to go out in that mess. Then Erin’s recipe for cheesy loaded twice baked potato casserole caught my eye but I was really wanting some type of bread.
Bacon Cheddar Pinwheels came to the rescue. How can you go wrong with bacon, cheese, and bread? Erin’s recipe originally had crescent roll dough but I don’t keep it on hand but I did have everything to make buttermilk biscuits. Plus you know it wouldn’t be an SRC recipe if I didn’t change something.
The end was result was soo good. The tender, slightly tangy biscuit with the salty crunch of the bacon, and gooey cheese was heavenly. Bacon Cheddar Biscuit Pinwheels are a new family favorite.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1/2 cup unsalted butter
- 1/3 to 1/2 cup buttermilk
- 2 Tablespoons Ranch dressing
- 6 slices bacon, cooked and chopped, approximately 1/4 cup
- 1/2 cup shredded Cheddar cheese
- 1/2 teaspoon black pepper, optional
- Preheat oven to 375
- Whisk together the flour, baking powder and salt in a large mixing bowl.
- Cut the butter into small pieces and add to the dry ingredients
- Using two knives or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs and the butter has no pieces larger than a pea.
- Stir enough buttermilk into the flour and butter to form a dough that just comes together
- Knead lightly three or four times on a flour dusted surface
- Roll or pat into a rectangle roughly 11" by 7"
- Spread the ranch dressing over the biscuit dough
- Sprinkle with bacon, cheese, and black pepper if using
- Roll up from the short side
- Pinch seam well and cut roughly half inch slices
- Place on an ungreased baking sheet and cook for 15 to 20 minutes