- 2 cups Jiffy Baking mix (You can make your own buttermilk biscuit recipe instead)
- 2/3 cup Buttermilk
- 1 Can of Corned beef hash
- 1/2 tsp Black pepper
- Cheese (Mornay) sauce
- 2 TB Butter
- 2 TB AP-Flour
- 1/4 tsp Salt
- 1/4 tsp Dry Powdered Mustard
- 1/8 tsp White pepper
- 1 cup Whole Milk (Room temp)
- 1/2 cup (2 oz) Extra Sharp Cheddar Cheese (Grated)
Preheat Oven to 450
Mix the jiffy mix and buttermilk together and turn out onto rolling surface. Dust with more baking mix as knead until smooth.
Roll out biscuit dough into a 14x8 rectangle on a floured (Baking mix) board.
Spread hash evenly over the dough, leaving about 1/2 inch on the far long edge to seal when done.
Sprinkle with Black pepper.
Roll up the dough as you would for a cinnamon roll.
Seal and slice into 8 spirals.
Place in a 9 inch cake pan and bake for 30 minutes.
CHEDDAR CHEESE SAUCE: (This is great on steamed Cauliflower too)
Melt Butter over low heat in sauce pan, let it bubble a little bit to remove some of the water.
Combine flour and seasonings, then add to the butter in the pan.
Cook over low heat until the roux becomes smooth and bubbly.
Remove pan from heat and slowly add the milk while whisking.
Return the pan to the heat and bring just to a boil while stirring constantly, sauce will be thick.
Add grated cheese, continue stirring until melted.
Remove from heat and pour over your pinwheels.
For a little something extra, sprinkle with a little Herbes de Provence.