2 c All purpose flour
1 ts Salt
2/3 c Milk
1 tb Baking powder
1/4 c Shortening
1 lb Hot bulk sausage
Combine flour, baking powder and salt. Cut into shortening until it resembles coarse meal. Add milk; stir and blend. Turn out on floured surface and knead 3 or 4 times. Roll dough into a 18×12 inch rectangle. Spread sausage (at room temperature) over dough, leaving 1/2 inch margin on all sides. Roll dough lengthwise (jelly roll fashion) and pinch seams and ends to seal. Cover and refrigerate at least 1 hour. Slice 1/4 inch thick and bake at 350 degrees for 20 minutes. Randy Rigg The Pinnacle Club BBS 812-963-9139

Share