Buttermilk Biscuit Sausage Pinwheels Recipe
- 1/4 cup shortening
- 2 cups unsifted King Arthur Unbleached 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 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.
Reviews for Buttermilk Biscuit Sausage Pinwheels(2)
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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.
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?