Savory Biscuit Roll (Printable Version)
Flaky golden biscuit layered with herby cheese and vegetable filling; ideal for brunch or appetizers.
# What You'll Need:
→ Biscuit Dough
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon salt
04 - 1/2 cup cold unsalted butter, cubed
05 - 3/4 cup cold whole milk
→ Filling
06 - 1 cup shredded cheddar cheese
07 - 1/2 cup ricotta cheese
08 - 1/2 cup finely chopped baby spinach
09 - 1/4 cup finely chopped roasted red peppers
10 - 2 tablespoons chopped fresh parsley
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon smoked paprika
→ To Finish
14 - 1 large egg, beaten (for egg wash)
# Step-by-Step:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, and salt. Cut in cold cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
03 - Pour in cold whole milk and stir just until dough forms. Turn dough onto a lightly floured surface and knead gently 2 to 3 times.
04 - Roll dough into a 10 by 14 inch rectangle.
05 - In a medium bowl, combine shredded cheddar, ricotta, chopped spinach, roasted red peppers, parsley, garlic powder, black pepper, and smoked paprika. Mix well.
06 - Evenly spread the filling over the dough, leaving a 1-inch border along one long edge.
07 - Starting from the opposite long edge, roll dough tightly into a log, pinching the seam to seal.
08 - Place roll seam-side down on the prepared baking sheet. Brush the surface with beaten egg.
09 - Bake for 22 to 25 minutes until the biscuit is golden brown and firm to the touch.
10 - Allow the roll to cool slightly, then slice into 8 pieces and serve warm.
# Expert Advice:
01 -
- It looks like you spent hours in the kitchen, but the whole thing comes together in under an hour
- Those crispy, buttery layers hiding a savory, herby cheese and vegetable surprise inside are absolutely addictive
- It's naturally vegetarian, but fancy enough to serve at brunch, as an appetizer, or even as a light dinner with soup
02 -
- Keep everything cold—your butter, your milk, even your hands if you have warm ones. Cold means flaky, and flaky is everything here
- Don't over-mix the dough. I learned this the hard way when I tried to knead it until it was perfect and ended up with dense, tough biscuits instead of tender ones
- Make sure your filling is not too wet. Chop your spinach and peppers finely and pat them dry if needed, or your biscuits will steam instead of bake
03 -
- If your dough seems too warm or soft while you're working with it, refrigerate it for 15 minutes. Cold dough is cooperative dough
- Brush the egg wash on generously and evenly—it's not just about looks, it creates that barrier that makes the outside crispy while the inside stays tender