Anyone who knows me knows one of my most favorite, simple pleasures in life is a perfectly made Dirty Martini. It’s my go-to cocktail for when I am out and about, or even for a relaxing happy hour at home curled up next to the fireplace with little nibbles to enjoy. I am a firm believer in blue cheese stuffed olives; they are the perfect complement to the salty, savory drink.

Despite my love for the classic cocktail, there are some days when I can’t enjoy one…but I still love the flavor! Enter: “Dirty Martini” Olive Biscuit Pinwheels. This recipe is a merger of two of my favorites, and honestly, if I can’t have an actual martini, a biscuit-martini is definitely the next best thing in my mind.

For this recipe, I’ve altered the normal ratios of our classic Buttermilk Biscuit dough to make a sturdier dough that can be rolled thin. I also used my go-to olive-stuffing mixture for the blue cheese filling, along with a generous amount of chopped olives. These pinwheels can be made to a larger size as part of a brunch or lunch, or made into bite-size appetizers for your cocktail parties and happy hours.

Instructions:

1. Preheat the oven to 400ºF.
2. In a large mixing bowl, add the Buttermilk Biscuit Mix, reserving about ½ cup in a separate bowl for dusting.
3. Add 4 oz of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, make a well in your flour mixture and add in ½ cup buttermilk. Gently mix with your hands, combining until the dough is fully mixed. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional buttermilk a small amount at a time. Unlike our typical biscuit dough, this batch will need to be slightly less wet and not sticky in order to be able to roll it flat and thin.
4. Liberally dust the dough, rolling surface, rolling pin, and pastry wheel or knife with the remaining mix. Flip the dough onto a dusted rectangle of parchment paper sized to your baking sheet. Roll the dough using a rolling pin until it is ¼ inch thick and is about the same size as the piece of parchment.
5. Transfer the parchment with the dough rolled on it to a baking sheet. Chill dough in your fridge while you create the filling.
6. For the blue cheese filling, crumble the blue cheese into a small bowl and add the cream cheese. Whisk that to mix together slightly before adding the milk. Whisk the mixture until fully combined and creamy.
7. Remove the dough from the fridge and transfer the parchment paper with the dough back onto your surface. Spread the blue cheese filling across the dough evenly before sprinkling the chopped olives around the surface of the dough as evenly as possible.
8. Using a knife or pastry wheel lightly dusted with mix, slice the dough rectangle into 14 equal pieces. If making for a larger crowd, feel free to slice into more pieces, but make sure each has enough surface to roll up.
9. Take each cut piece and roll carefully, using any additional mix leftover to dust your fingers and underside of the dough to prevent tearing. Place each pinwheel onto a parchment lined baking sheet with one of the filled, spiraled sides facing up.
10. Once all pieces have been rolled and placed on the baking sheet, melt remaining butter and brush the pinwheels.
11. Bake for about 20 minutes until golden brown. Allow to cool slightly before serving and enjoy!
    

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Buttermilk Biscuit Mix