Categories: Breakfast

Ingredients

• 3/4-1 pound bulk, well-seasoned pork sausage
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch salt
• 1/2 cup shortening
• 3/4 cup buttermilk

Directions

1. Sift 1½ cups flour in a mixing bowl. Make a well in the center, and add baking powder, soda and salt. Mix well, then cut in shortening. Add buttermilk and mix well. Add last ½ cup of flour, and blend until smooth but not sticky. Wrap dough in waxed paper, and chill for one hour.

2. Roll out dough on a floured surface to ¼-inch thickness, roughly an 18 by 8 inch rectangle. Spread sausage thinly over the dough. Leave a ½ inch along one long edge free of sausage, so it will seal when rolled. Starting along the long end, roll dough into a log-shaped cylinder. Chill at least 30 minutes so logs will cut cleanly.

3. at oven to 450. Cut logs in ½-inch rounds. Place ¼-inch apart on ungreased baking sheet. Bake 15 minutes or until sausage is cooked and dough is golden.

4. Makes 25-30 pinwheels.

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