Buttermilk Biscuit Sausage Pinwheels Recipe
Buttermilk Biscuit Sausage Pinwheels Recipe photo by Taste of Home

Buttermilk Biscuit Sausage Pinwheels Recipe

Publisher Photo
These pinwheels are good for breakfast, brunch or a midday snack. I served them at a morning wedding reception and received many compliments. My grown children also like to take them to work for a quick breakfast with coffee.
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min.
MAKES: 9 servings

Ingredients

  • 1/4 cup shortening
  • 2 cups unsifted self-rising flour
  • 1 cup buttermilk
  • 1 pound raw bulk pork sausage, room temperature

Nutritional Facts

1 serving (2 each) equals 250 calories, 15 g fat (5 g saturated fat), 19 mg cholesterol, 556 mg sodium, 22 g carbohydrate, trace fiber, 7 g protein.

Directions

  1. 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 on 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.
Originally published as Buttermilk Biscuit Sausage Pinwheels in Country April/May 1992, p47

Nutritional Facts

1 serving (2 each) equals 250 calories, 15 g fat (5 g saturated fat), 19 mg cholesterol, 556 mg sodium, 22 g carbohydrate, trace fiber, 7 g protein.

Reviews for Buttermilk Biscuit Sausage Pinwheels

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 18, 2014

"I have been making almost this same recipe for over 50 years, the only thing I do differently is is use ground round with onion and a little bell pepper, instead of the sausage. they are great fresh out of the oven, the next morning with gravy over them, and my husband was always thrilled when I made them because he knew that he would be having some in his lunch pail the next day. and they do freeze well."

MY REVIEW
Reviewed Nov. 13, 2009

"I use to make these for breakfast when my children were young.  It's back to the 2 of us now and I think I'll make some and freeze some of them.  Do you think that they'll freeze good? tommy1.gif picture by dummy_027

"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT