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Buttermilk Biscuit Sausage Pinwheels
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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.
Yield: about 9 servings.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |