On a clean surface, make a well with the flour.
Sprinkle the 2 teaspoons of salt around the outer edge of the flour.
Pour the yeast mixture into the center and start to combine, gradually adding the warm water until you have a soft, smooth dough.
Knead vigorously for 10 minutes and let the dough rise, covered, until it doubles in size.

Once risen, roll out the dough with a rolling pin into a large rectangle.
Using a spatula, spread the 7 oz (200 g) of butter evenly over the entire surface of the dough.
Fold the dough as needed to enclose the butter. This will create the flaky layers when baked.

Cut the dough into equal strips (you can use a cutter or knife).
Twist or fold the strips into your desired shapes.

Roll out the dough, place a piece of cheese and salami at one end, and roll up to seal the filling.

Place the biscuits on a baking sheet (you can overlap them a little so they rise upward) and bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until golden brown.