- 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 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
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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 read the other reviews before I made these. So I cooked the sage sausage until it was no longer pink let it cool and added a cup of yellow cheese to it, My husband enjoyed them so much he couldn't stop eating them. He said I needed to make them again, Yum. : )"
"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?"
"Very good flavor. When jelly rolled it makes it hard to cut and if they aren't thin enough you almost have to burn them to cook the sausage."
"These are amazing! They are really good with refridgerated biscuit dough and cheese!"