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

Buttermilk Biscuit Sausage Pinwheels Recipe

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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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min.
MAKES: 9 servings


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


  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

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Reviewed Dec. 16, 2015

"I have been making these for years - if you add a Tablespoon of cornmeal to the flour, they

roll up great and don't stick so much. There are lots of versions of this same pinwheel but this one is by far our favorite and seems to turn out perfect each time. You can make them
up and freeze - I let them slow thaw in the frig before trying to slice and bake."

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."

Reviewed Dec. 5, 2010

"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. : )"

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?

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Reviewed Nov. 13, 2009

"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."

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