 |
Buttermilk Biscuit Sausage Pinwheels
|
 |
1/4 cup shortening
2 cups unsifted self-rising flour
1 cup buttermilk
1 pound raw bulk pork sausage, room temperature
With a pastry blender, cut shortening into flour. Add buttermilk; mix.
On a lightly floured surface, knead for a few seconds, adding
additional flour if necessary. Roll out onto a lightly floured
surface into a 12-in. x 9-in. rectangle. Spread sausage over dough.
Roll up, jelly roll-style, starting from the short side Chill. Cut
into 1/2-in. slices. Place, cut side down, on a lightly greased
baking sheet. Bake at 425° for 25 minutes or until lightly
browned.
|
Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |