Low-fat Cinnamon Pinwheel Biscuits

_20160614_090646_20160614_0908512 cups flour sifted together with 2 tsp baking powder and 1/2 tsp each baking soda and salt
4 tbsp cold butter (part solid coconut oil ok) cut into small pieces
1 cup plain white yogurt, kefir or buttermilk

for filling:
1/4 cup brown sugar mixed with 1/4 cup chopped walnuts and grated rind of an organic orange
2 tbsp melted butter
optional: add 2-3 tbsp of crushed amaretto cookies

1. Preheat oven to 400 deg.F (190 deg.C.)
2. Quickly cut in the cold butter into the flour mixture with a pastry blender or by hand until mixture resembles breadcrumbs.
3. Stir in yogurt or buttermilk with a fork until mixture clumps together. Press into a ball without further handling it. (the less you handle the more tender the biscuits will be)
4. On a lightly floured surface, roll the dough into a 10X6 inch (25X15 cm) rectangle. Now fold the longer sides into the middle, then fold again in half like a book. Roll out the dough again into the
same sized rectangle.
5. Brush the dough with the melted butter, leaving a small margin unbrushed all around.
6. Sprinkle with the prepared filling, always leaving a small margin along the edges.
7. Brush the unbuttered edges with a little water and starting on one long edge, roll up the dough tightly.
8. Now slice the roll into 1/2 inch (1 1/2 cm) slices with a sharp knife.
9. Place the biscuits on a greased teflon baking sheet and bake for about 15 minutes or until golden.

Tip: Other fillings can be used here too: jams or even a savory filling such as a sautéed scallion with chopped thyme and/or rosemary.