Recipe: Pinwheel Biscuits

o create variety, a baking-powder BISCUIT mixture may be made into pinwheel BISCUITs, a kind of hot Bread that is always pleasing to children. Such BISCUITs, which are illustrated in Fig. 14, differ from cinnamon Rolls only in the leavening agent used, cinnamon Rolls being made with yeast and pinwheel BISCUITs with baking powder.

(Sufficient to Serve Six)

  •  2 c. flour
  •  1 tsp. salt
  •  4 tsp. baking powder
  •  2 Tb. fat f
  •  3/4 c. milk
  •  2 Tb. BUTTER
  •  1/3 c. sugar
  •  1 Tb. cinnamon
  •  3/4 c. chopped raisins

To make the dough, combine the ingredients in the same way as for baking-powder BISCUITs. Roll it on a well-floured board until it is about 1/4 inch thick and twice as long as it is wide. Spread the surface with the 2 tablespoonfuls of BUTTER. Mix the sugar and cinnamon and sprinkle them evenly over the BUTTERed surface, and on top of this sprinkle the chopped raisins. Start with one of the long edges and roll the dough carefully toward the opposite long edge, as shown in Fig. 15. Then cut the roll into slices 1 inch thick. Place these slices in a shallow pan with the cut edges down and the sides touching. Bake in a hot oven for about 20 minutes.

Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)