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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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Reviews

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Average Rating:
  • tapanga79
    Sep 22, 2017

    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.

  • lvarner
    Feb 14, 2017

    This is a nice, easy recipe that tastes and looks really good! It tastes very comforting and down-home, yet it looks a bit fancy. I have also made miniature versons of this to serve as appetiziers.

  • sdr1953
    Dec 16, 2015

    I have been making these for years - if you add a Tablespoon of cornmeal to the flour, theyroll 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 themup and freeze - I let them slow thaw in the frig before trying to slice and bake.

  • menicki
    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.

  • Cenie K
    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. : )

  • tommytoe
    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?

  • Neishatipon
    Mar 10, 2009

    These are amazing! They are really good with refridgerated biscuit dough and cheese!

  • missue
    Mar 20, 2008

    No comment left