In a large skillet over medium-high heat cook sausage and green onion together until no pink remains. Drain excess fat, and set aside to cool.
In a medium-size mixing bowl, use a whisk to sift together White Lily Self-Rising Flour with 2 Tbsp grated Parmesan cheese. Using a pastry blender, cut shortening into the flour with until it resembles cornmeal. Add the buttermilk, mixing with a fork just until a soft dough forms.
Turn dough out onto a lightly floured non stick 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 dough with 1 cup of shredded cheese, then arrange sausage crumbles over cheese. Top sausage with remaining cheese.
Roll jelly roll style starting with the longest edge shaping as you go, ending seam side down. Use a sharp knife to cut into ¾-inch pinwheels.
Place pinwheels onto a parchment lined baking sheet and brush the tops with remaining 1 Tbsp melted butter.
Bake at 425°F for 20-25 minutes or until golden. Serve immediately.