Have I ever mentioned to all of you how much I LOVE Bakerella?! Well if I haven’t – I am obsessed with her! Everything she makes is so adorable and delicious. I wish I could make everything she ever posts…seriously! Anyway – this morning when I was on Bloglovin’ I saw a new post for Chocolate Swirl Biscuits and I knew I had to try them. Unfortunately, I am not quite as awesome as Bakerella, so I adapted the recipe to accommodate my baking skills and to use what I already had in the pantry.
Here’s my adapted version of Chocolate Swirl Biscuits: Chocolate Pinwheel Biscuits!
Ingredients:
1 can Pillsbury Grands Flaky Layers Biscuits {Low-Fat Original}
1 Tbsp. Unsalted Butter
2 servings Ghirardhelli Semi-Sweet Chocolate Chips
I used my Silpat mat for the prep part of this recipe, but feel free to lightly flour your counter-tops to provide a non-stick prep surface.
Remove the biscuits from their can and separate. Lay them all out onto your prep surface and mash them together, making one large {sort of rectangular} piece of biscuit dough.
Melt your butter in the microwave and spread over the top of your biscuit dough.
Sprinkle your semi-sweet chocolate chips over the butter-covered biscuit dough.
Roll your dough into a log {as seen above} and cut into 10 equal-sized pinwheels.
Place the pinwheels onto a foil-covered cookie sheet.
*I didn’t use cooking spray to cover the foil and the biscuits took a little bit of persuasion to remove after baking.
Bake at 350 degrees for 15 minutes. The biscuits will be a beautiful golden color on the tops and the chocolate chips will smell divine!
Look at those mouth-watering delicacies!
I love that these have a savory/buttery flavor from the biscuit dough, but the semi-sweet chips bring in a sweet {but not too sweet} twist. These biscuits are perfect as a special breakfast treat or even for dessert!
Here’s the nutrition breakdown for you…
Serving Size: 1 Pinwheel Biscuit
Calories: 152
Total Fat: 6.1 g
Cholesterol: 3.1 mg
Sodium: 456.2 mg
Total Carbs: 22.8 g
Protein: 2.6 g
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