These cheesy sausage biscuit pinwheels are one of those “anytime of day” handheld snacks. I’ve served them not only as expected for breakfast or brunch, but as an appetizer. The beauty of making the biscuit dough from scratch is, you may already have everything you need on hand.
I like to brush the dough with melted butter and Dijon mustard which gives the flavor of the pinwheels a little extra something special. For a time saver, you can make and jellyroll a day in advance, if you like. Wrap in plastic wrap and store chilled in the fridge. Cut the jellyroll into pinwheels and brush with butter, just before baking. I find when you serve familiar flavors in a different way than expected it seems to peak the interest of the hungry eaters even more. It doesn’t get any better than that.
Ingredients you’ll need:
2 cup White Lily Self Rising Flour
2 Tbsp grated Parmesan cheese
5 Tbsp cold butter flavored vegetable shortening. or 5 Tbsp cold butter
3/4 cup buttermilk
3 Tbsp butter, melted and divided
1 Tbsp Dijon mustard
1 lb breakfast sausage, cooked and crumbled
2 green onion, minced
2 cup shredded colby-jack cheese
Directions:
In a skillet cook the sausage and green onion together. Cook over medium-high until no pink remains. Drain excess fat, and cool.
Sift together 2 cup White Lily Self-Rising Flour with 2 Tbsp grated Parmesan cheese. Cut the shortening into the flour with a pastry blender and until it looks like cornmeal. Add the buttermilk, mixing with a fork just until a soft dough forms. Turn out onto a lightly floured surface and knead gently 3-4 times coating with flour. Flour a rolling pin and roll into a 10 x 14-inch rectangle. Mix together 2 Tbsp melted butter and 1 Tbsp Dijon mustard. Brush over the surface of the dough from end to end.
Sprinkle with 1 cup of shredded cheese, then top with the sausage crumbles. Sprinkle the sausage with the remaining colby-jack cheese.
Roll jellyroll style starting with the longest edge shaping as you go, ending seam side down. Use a sharp knife to cut into 3/4-inch pinwheels. Place onto a parchment lined baking sheet and brush the tops with additional melted butter. Bake at 425°F for 20-25 minutes or until golden. Yield: 14
Disclosure: This is a sponsored conversation written by me as a 2015 White Lily Flour Brand
Ambassador. The opinions and text are all mine. Thank you for being supportive and allowing me to share brands with you that I enjoy. ~ Melissa
Cheesy Sausage Biscuit Pinwheels
Ingredients
- 2 cup White Lily Self Rising Flour
- 2 Tbsp grated Parmesan cheese
- 5 Tbsp cold butter flavored vegetable shortening. or 5 Tbsp cold butter
- 3/4 cup buttermilk
- 3 Tbsp butter melted and divided
- 1 Tbsp Dijon mustard
- 1 lb breakfast sausage cooked and crumbled
- 2 green onion minced
- 2 cup shredded colby-jack cheese
Instructions
- In a skillet cook the sausage and green onion together. Cook over medium-high until no pink remains. Drain excess fat, and cool.
- Sift together 2 cup White Lily Self-Rising Flour with 2 Tbsp grated Parmesan cheese. Cut the shortening into the flour with a pastry blender and until it looks like cornmeal. Add the buttermilk, mixing with a fork just until a soft dough forms.
- Turn out onto a lightly floured surface and knead gently 3-4 times coating with flour. Flour a rolling pin and roll into a 10 x 14-inch rectangle.
- Mix together 2 Tbsp melted butter and 1 Tbsp Dijon mustard. Brush over the surface of the dough from end to end.
- Sprinkle with 1 cup of shredded cheese, then top with the sausage crumbles. Sprinkle the sausage with the remaining colby-jack cheese.
- Roll jellyroll style starting with the longest edge shaping as you go, ending seam side down. Use a sharp knife to cut into 3/4-inch pinwheels.
- Place onto a parchment lined baking sheet and brush the tops with additional melted butter. Bake at 425°F for 20-25 minutes or until golden.
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