Buttermilk biscuits are made even more tasty and scrumptious with the addition of sausage and cut into pinwheels for a lovely presentation. Buttermilk biscuit sausage pinwheels, adapted from Blue Ribbon Recipes from the Old Farmer’s Almanac by Polly Bannister, make a delectable breakfast recipes, snack or potluck party food. It is also prefect for picnics and lunch box treats.
½ cup shortening
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon of salt
1 cup buttermilk
1 lb. pork sausage
1. In a medium bowl, mix together the flour, baking powder, and salt. Cut in the shortening with a pastry blender. Stir in the buttermilk.
2. On a lightly floured surface, knead the dough for about 5 seconds, adding a little flour if the dough is sticky. Roll into a 9 x 12 in. rectangle. Spoon the sausage over the dough, leaving a 1 in. border on all side. Roll up the dough, beginning at one short side. Refrigerate for 30 minutes.
3. Preheat the oven to 425 degrees F. Lightly grease a baking sheet.
4. Cut the rolled dough into ½ in. slices. Place these slices cut side down on the prepared baking sheet. Bake 25 to 30 minutes, or until the biscuit is golden and the sausage is cooked through.