These cheese pinwheels are made with baking powder biscuit dough that has the addition of whatever is leftover after feeding our wild yeast starter. Some people might say I used too much cheese... they only look like pinwheels when they are cut open.
Here is how the pinwheels looked inside - perfect spiral! They were perfectly delicious too.
Flatten the biscuit dough into a rectangle about half an inch thick. Scatter grated cheese and finely ground dried cayenne chillis overtop.
Roll the rectangle into a log. Let a dough scraper be your friend to help rolling.
Pinch the seam together.
Use a piece of unwaxed unflavoured dental floss to cut the rolls.
Space them well apart on a parchment covered tray.
Close up view
Bake for 10 to 15 minutes at 375F until the biscuits are golden and the cheese is bubbling. Ha. The hazards of not measuring... perhaps I added a tiny bit too much cheese. See how it exploded out of the pinwheels in the baking.
Because there was plenty of cheese, these biscuits didn't need any butter, although a little butter was good too.