CHEF JEFF — ONE BYTE AT A TIME: Sausage Biscuit Pinwheels

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

Pinch salt

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.

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