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Sausage Biscuit Rolls
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Description
These biscuit and breakfast sausage pinwheels are a hit for breakfast, lunch, or dinner. The recipe was given to my family from a now-passed, much-loved elderly neighbor. These savory pinwheels are pure comfort food!
Ingredients
- 2 cups Unbleached Flour, Plus Extra For Rolling Out
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- ¼ cups Butter
- ½ cups Buttermilk
- ½ cups Heavy Cream
- 1 package Jimmy Dean Regular Roll Breakfast Sausage, Or Your Favorite Roll Sausage
- 4 pieces Wax Paper, About 2 Ft. Long Each
Preparation
Preheat oven to 375 F degrees.
To make the biscuits, combine dry ingredients in a bowl and stir together to combine.
Next, cut the butter into the dry mixture with a knife or pastry cutter until the mixture resembles coarse crumbs.
Pour in the buttermilk and cream (note: you can use whole milk to replace either or both of these liquids, but buttermilk and cream add flavor and richness). Mix with a fork or spoon until combined. Dough should be slightly sticky but hold together.
Lay one piece of wax paper on a clear spot. Sprinkle generously with flour and turn biscuit dough out onto the paper. Sprinkle the top of the biscuit dough generously with flour and then top with another piece of wax paper. Using a rolling pin or your hands, spread the biscuit dough into as long of a rectangle as you can without breaking the dough. Set aside.
Follow the same process with the remaining wax paper, sprinkling flour, and raw sausage. Do your best to match the shape of the sausage layer to the biscuit layer.
Carefully peel the top layer of wax paper off the sausage and the biscuit dough. You may need to use your fingers or a butter knife to help the dough unstick from the wax paper.
Quickly, flip the sausage layer upside down onto the biscuit layer by gripping and turning the wax paper on the bottom of the sausage. Adjust position as necessary, then peel the wax paper off the sausage layer. Use the wax paper underneath the biscuit dough to help roll the two layers together.
Finally, use a serrated knife to slice the roll into pieces. Place these on a greased baking sheet or a baking sheet covered with parchment paper. (Optional: squash the rolls down a bit with your hands to stick together more.)
Bake for approximately 20 minutes. Depending on the size of your layers and rolls, you may need to adjust the baking time.
End note: this recipe is easy to make because your layers can be any thickness and size, as long as they match. Adjust the baking time as necessary to make sure your sausage is fully cooked through if you make thicker layers or thicker rolls.
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7 Comments
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lottiebay on 1.29.2011
We grew up with a similar favorite in the 50’s. My mother spread meatloaf mixture on the biscuit dough and baked the rolls the same way. We served them with a cheddar cheese sauce. They were great portable meatloaf sandwiches for school lunces the next day. I made them for my own kids (with Bisquick) when they were growing up and now my grand kids love them too.
I’m anxious to try this with sausage and gravy for a brunch sometime soon.
blondie263 on 2.28.2010
Yummy! I didn’t have any heavy cream, so I substituted 1/2 cup evaporated milk for the cream. They came out great! I also added shredded cheese to the sausage mixture.
mermaidswheel on 2.25.2010
I made these for my husband as an extra Christmas present and he loved them… his only change was throwing a slice of cheese on them as they were cooling… cheesy-sausagey goodness!
maryn23 on 12.5.2009
I really like these, and so did my husband. I tried the gravy….and it was great! I had to fry a little bacon to have the fat to make the gravy, which worked out perfectly since I am making twice-baked potatoes for dinner (otherwise we would have been forced to eat the bacon, and that would have been a catastrophe-ha!). I did have to add a little more flour-I just spooned it in but needed at least another 1/4 cup, but my original measurements could have been off a little (I used White Lily flour, which is super, super light). This was a great breakfast!
thejeweledhorn on 8.30.2009
Since the sausage is raw when you cook them, there’s a thin layer of soft, squashy meat-pudding on each bit of biscuit that’s touching the sausage. It’s almost like it already comes with gravy!
But, a plain white gravy might be tasty on top! Like sausage gravy on biscuits…combined in different ways!
Though, I like topping my sausage rolls with a fried egg, yolk runny, and honey!