Storified by Lucette Delacroix· Mon, May 13 2013 17:10:51
This is a simple recipe that uses only a few ingredients: shortening, all purpose flour, baking powder, salt, buttermilk and pork sausage. You get the best of both worlds in this recipe—yummy sausage pinwheels and buttermilk biscuits in one. Use your favorite pork sausage to make this treat. You can use breakfast sausage, garlic pork sausage, Italian pork sausage, herb-flavored sausage, German pork sausage, and so on. The flaky and tender buttermilk biscuits will contrast with the juicy and tender sausages and make the pinwheels quite irresistible.
If you want a fluffy and high-rise biscuit, place the tools including the mixer bowl in the freezer for a few minutes before working on the ingredients so that the fats won’t melt before the dough gets in the oven. As this recipe suggests, refrigerate the dough after rolling it out so that the butter chills and the biscuit will maintain a good form and structure as it bakes. Handle the dough gently when rolling them out and shaping the pinwheels. Dough that is too compressed will produce a tough and dry biscuits. Instead of rolling the dough with a rolling pin, pat the dough into a circle using your hands.
Use a sharp biscuit cutter when cutting through the dough. This will prevent the sides or edges from sealing and will allow the biscuit to rise gorgeously. Before baking, brush off any excess flour from the tops and bottoms of the biscuits, which otherwise can dry them out.
In a medium bowl, mix together the flour, baking powder, and salt. Cut in the shortening with a pastry blender. Stir in the buttermilk.
On a lightly floured surface, knead the dough for about 5 seconds, adding a little flour if the dough is sticky. Roll into a 9 x 12 in. rectangle. Spoon the sausage over the dough, leaving a 1 in. border on all side. Roll up the dough, beginning at one short side. Refrigerate for 30 minutes.
Preheat the oven to 425 degrees F. Lightly grease a baking sheet.
Cut the rolled dough into ½ in. slices. Place these slices cut side down on the prepared baking sheet. Bake 25 to 30 minutes, or until the biscuit is golden and the sausage is cooked through.
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