Ingredients
- 2 c A-P flour
- 1 tbsp baking powder
- 2 tsp fines herbes (eual parts dried chives, parsley and taragon)
- 1 tsp seasoned salt
- 1/2 tsp sugar
- 2 tbsp vegetable shortening
- 2 tbsp butter/lard
- 3/4 c milk
- 1 lb breakfast sausage, room temperature
- Herb Gravy
- 3 tbsp butter
- 4 1/2 tbsp A-P flour
- 1 1/4 tsp fines herbes
- 1/4 tsp black pepper
- pinch crushed red pepper flakes
- 2 cups milk
- 2 chicken bouillon cubes
Preparation
Step 1
1) Mix flour, baking powder, fines herbes, seasoned salt ans sugar in large bowl; cut in shortening,and butter until mixture resembles coarse crumbs. Stir in milk; stir just until soft dough forms. Roll or pat out dough on lightly floured surface into 14/10-inch rectangle.
2) Roll or pat out sausage between pieces of waxed paper int 14/8-inch rectangle. Peel off top piece of waxed papter. Invert sausage onto dough, leaving 2 inches of dough on on 14-inch side uncovered. Peel off remaining piece of waxed paper.
3) Starting at opposite 14-inch side, roll up dough and sausage, jelly-roll fashion; pinch bottom seam to seal. Refrigerate roll, wrapped in waxed paper, 45 minutes.
4) Un wrap roll; cut crosswise into 1-inch slices. Place slices, cut side down in 13X9-inch baking pan. Bake in preheated 400 F oven until dough is golden about 35 minutes. To serve, ladle Herb Gravy over pinwheels.
Gravy
Melt butter in medium saucepan over medium heat. Stir in flour, fines herbes, black pepper and red pepper.; cook and stir 2 minutes. Gradually whisk in milk until smooth. Add bouillon cubes; cook and stir over medium heat until gravy thickens and bubbles for 1 minute.