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Buttermilk Biscuit Sausage Pinwheels

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. —Gladys Ferguson, Rossville, Georgia
  • Total Time
    Prep: 15 min. + chilling Bake: 25 min.
  • Makes
    about 9 servings

Ingredients

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

Directions

  • 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.
Nutrition Facts
2 biscuits: 312 calories, 20g fat (6g saturated fat), 35mg cholesterol, 768mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 10g protein.
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