Roast Beef and Cheddar Biscuit Spirals

I made a yummy, but the recipe is not here!

No, this recipe is over at the adorable blog Stay at Home Foodie and you should go check it out right now! Deena, the lovely lady behind the blog, asked for blog posts about cooking with kids, something she is passionate about, and I decided I wanted to contribute. I have no kids of my own, unless you count my three hound dogs as kids … which I do, but I was a kid and I spend time cooking with the children of my friends. I decided to contribute my own thoughts on why cooking with kiddos is a great thing, and create a kid friendly recipe perfect for summer snacking!

So, what is this recipe you ask? Imagine tender homemade biscuit dough wrapped around tangy cheddar cheese and savory roast beef. Yeah, it is as awesome as it sounds! This recipe is great as a light lunch, a snack, or made miniature for parties and other gatherings. You don’t have to have kids to love these, but if you DO have kids feel free to get them involved – little hands are perfect for this one!

Also, there is still time to enter my giveaway. What and I giving away? Why, TWO free copies of my latest book, Not-So-Humble Pie. You have a good chance to win, too, so check that out before the content closes on July 1st!


© 2012 – 2014, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • those look SO delicious! a savory swirl roll!

  • Wow, I have to make these soon for my next get together. seriously! I cannot wait for Austin…okay June 2013 hurry up!! 🙂

  • I love this recipe and can’t wait to try it!

  • Oh yum! I am so into roast beef lately…off I go for the recipe!! 🙂

  • Mark

    The site that this recipe was posted on appears to no longer exist. I was able to find the recipe and I have attached it.

    For the biscuits:
    1 ½ cups unbleached all-purpose flour
    2 teaspoons sugar
    4 teaspoons baking powder
    ½ teaspoon kosher salt
    6 tablespoons butter, cubed and chilled
    ½ cup buttermilk
    1 egg, beaten
    For the sauce:
    2 tablespoons mustard
    1 tablespoon mayonnaise
    ¼ teaspoon fresh crack black pepper
    ¼ teaspoon kosher salt
    ¼ teaspoon smoked paprika
    ¼ teaspoon dry thyme
    For the filling:
    4 ounces sharp cheddar cheese, shredded
    6 ounces thinly sliced, but not shaved, roast beef lunch meat

    In a large bowl combine the flour, sugar, baking powder, and salt. Whisk until well combined then add the butter. With your fingers rub the butter into the four until the mixture resembles coarse sand studded with pea sized pieces of butter.
    Add the buttermilk to the flour mixture and mix until the dough forms a shaggy ball. Turn the dough out onto a lightly floured surface and press the dough into a rough rectangle. Fold the dough in half and press out again. Repeat this process 4 more times, then wrap the dough in plastic and chill for 20 minutes.
    While the dough chills make the sauce. In a small bowl combine the mustard, mayonnaise, pepper, salt, paprika, and thyme. Mix until well combined. Set aside.
    Once the dough has chilled roll it out on a lightly floured surface until it is roughly a 12×14-inch rectangle. It should be between 1/8 and ¼- inch thick. Brush the sauce evenly over the dough, then spread the cheese evenly over the sauce. Lay the slices of roast beef over the cheese and then carefully begin rolling the long edge of the dough toward you, making sure not to roll the spiral too tightly. Wrap the dough in plastic wrap and chill for 30 minutes to make slicing easier.
    Heat the oven to 350 F and line a baking sheet with parchment paper. Spray the paper lightly with non-stick cooking spray to prevent any of the cheese in the filling from sticking to the paper.
    Once chilled slice the dough into 8 even pieces, using a serrated knife, and arrange on the prepared baking sheet. Brush each spiral with beaten egg and bake for 20 to 22 minutes, or until golden brown all over and the cheese is bubbling. Cool for 3 minutes on the pan before removing to a serving plate.

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