Buttermilk bisquit sausage pinwheels

By BClover

Ingredients

• ¼ CUP SHORTENING
• 2 CUPS ALL PURPOSE FLOUR
• 1 TSP BAKING SODA
• 1 TSP SALT
• 1 CUP BUTTERMILK
• 1 LBS RAW BREAKFAST PORK SAUSAGE
• ¼ CUP MAPLE SYRUP

Preparation

Step 1

PREHEAT TO 425° and BRING SAUSAGE TO ROOM TEMPERATURE.

WITH A PASTRY BLENDER, CUT SHORTENING INTO FLOUR . ADD BUTTERMILK, SALT AND BAKING SODA; MIX WELL. ON A LIGHTY FLOURED BOARD, KNEAD FOR A FEW SECONDS AND ADD ADDITIONAL FLOUR IF NECESSARY. ROLL OUT ONTO A LIGHTLY FLOURED BOARD INTO A 12 X 9 IN. RECTANGLE. SPREAD THE SAUSAGE OVER DOUGH , THEN SPREAD THE SYRUP OVER THE SAUSAGE. ROLL UP, JELLY STYLE, STARTING FROM THE SHORT SIDE. CHILL FOR 30 MIN.

CUT INTO ½ IN SLICES. PLACE CUT SIDE DOWN ON A LIGHTLY GREASED BAKING SHEET.

BAKE AT 425 DEGREES FOR 25 MINUTES OR UNTIL LIGHTLY BROWNED.