CHEF JEFF — ONE BYTE AT A TIME: Sausage Biscuit PinwheelsBed and breakfast folks know what tastes good on a cool autumn morning.
By: Herald Staff Reports,
Bed and breakfast folks know what tastes good on a cool autumn morning. The following, from Emily Hoche-Mong, Goose and Turrets Bed and Breakfast, Montara, Calif., is sure to hit the spot.
Sausage Biscuit Pinwheels
1 pound bulk, well-seasoned pork sausage
2 cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup shortening
¾ cup buttermilk
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 1 hour.
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.
Preheat 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.
Yield: 25 to 30 pinwheels.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.