Buttermilk Biscuit Sausage Pinwheels

Cooking & Recipes


Nancy Tuttle, Winterset, Iowa Iowa State Fair, Des Moines, I


8 servings


1/2 cup shortening
2 cups self-rising flour
1 cup buttermilk
1 pound bulk pork sausage


In a medium-size bowl, cut the shortening into the flour with a pastry blender or use a food processor. Add the buttermilk and mix. On a lightly floured surface, knead the dough for a few seconds, adding additional flour if it is too sticky. Roll out into a 9x12-inch rectangle. Spread the sausage over the dough. Roll up like a jelly roll, starting from the short side of the rectangle. Chill for 30 minutes.

Preheat the oven to 425 degrees F. Cut the chilled dough into ½-inch slices. Place, cut side down, on a lightly greased baking sheet. Bake for 25 to 30 minutes, or until lightly browned and the sausage is completely cooked.

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