Rye-Pistachio Ham & Swiss Biscuit Spirals (with Fresh Triple-Berry Dip)

Flaky rye-pistachio biscuit dough rolled with ham and Swiss, baked into savory spirals. Serve hot with a bright, cold triple-berry lemon dip for contrast.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 400°F. Lightly grease or line a small baking sheet.

Step 2

Whisk together AP flour, rye flour, brown sugar, buttermilk powder, baking powder, and salt.

Step 3

Cut the very cold butter into the dry ingredients, leaving a mixture of small flakes and pea-size pieces.

Step 4

Lightly whisk the egg white until loose and a little foamy. Whisk in the whole-grain mustard and 20 g pistachio milk.

Step 5

Add the wet mixture to the flour mixture. Toss gently just until a shaggy dough forms. Add the remaining pistachio milk only if dry flour remains; keep the dough slightly firm rather than wet.

Step 6

Turn onto a lightly floured surface. Pat into a rectangle, fold into thirds, rotate, and repeat once more to build flaky layers. Rest/chill briefly if the butter begins to soften.

Step 7

Roll the dough into an even rectangle about 1/4 inch thick.

Step 8

Cover the surface with one thin layer of ham, then an even layer of Swiss. Avoid overfilling the edges.

Step 9

Cut the layered rectangle into 4 long strips. Roll each strip individually into a spiral, keeping it snug but not compressing the biscuit layers.

Step 10

Place spirals cut-side up with space between them. Chill 10–15 minutes before baking for the cleanest layers.

Step 11

Bake at 400°F until risen, deeply golden at the edges, and the cheese is melted, about 14–18 minutes. Begin checking early; the exact time will depend on spiral size.

Step 12

For the dip, puree the thawed berries with lemon juice and 1 tsp simple syrup. Taste cold and add more simple syrup only if needed. Add a tiny pinch of salt if desired.

Step 13

Serve the biscuit spirals hot with the cold triple-berry puree alongside for dipping.