Buttermilk Biscuit Sausage Pinwheels - cooking recipe

Ingredients

1/4 c. shortening
2 c. unsifted self-rising flour
1 c. buttermilk
1 lb. raw bulk pork sausage (room temperature)

Preparation

With a pastry blender, cut shortening into flour.
Add buttermilk.
Mix on lightly floured board; knead for a few seconds, adding additional flour if necessary.
Roll out onto a lightly floured board into a 12 x 9-inch rectangle.