Ingredients

• 1 bag of Buttermilk Biscuit Mix
• 6 tbsp salted butter, divided
• ½ to ¾ cup buttermilk
• 1 lb uncased sausage
• 12 oz Pimento Cheese
• Chives, optional

I am so excited to share these pimento cheese and sausage pinwheels. They’re one of those recipes that feel almost too easy for how good they are. You can make them with our classic pimento cheese or turn up the heat with our fiery version, and they work beautifully with just about any sausage you love. They’re also easy to make gluten free, so you can adapt them to fit your lifestyle and preferences without sacrificing flavor.

With only three ingredients, these pinwheels come together quickly and bake up perfectly every time. They’re ideal for busy mornings on the go, easy snacking, or effortless hosting when you need something crowd-pleasing. Simple, savory, and endlessly customizable, this is a recipe you’ll come back to again and again.

Instructions:

1. Preheat the oven to 400ºF.

2. Prepare biscuit mix according to packaging instructions, except for this dough, you need the texture to be slightly less wetty, tacky, and sticky. Add in slightly less buttermilk and work until the dough is easy to pick up out of the bowl without sticking.

3. Next, measure a piece of parchment paper to the size of your baking tray. Take the biscuit dough and roll it to fit the size of the measured parchment paper. Trim edges to create clean lines. Transfer the sheet to your baking tray and allow the dough to firm in the fridge for a few minutes.

4. Once the dough is chilled, remove from the fridge. Transfer the dough on the parchment paper to your work surface. Then, take the sausage and spread into an even layer.

5. Once the sausage is in one even layer, add the pimento cheese and spread in the same way. You may not need the entire 12oz container depending on the size of the dough sheet. Optionally, sprinkle chopped chives across the top.

6. Cut the dough once across the width. Then cut about one-inch wide pieces on the length side. With the small rectangles of dough, carefully take one end and roll it into the pinwheel shape. Transfer the pinwheel to a parchment-lined baking sheet, laying it on the side to show the spiral. Follow these steps for the remaining dough.

7. Bake for 15-20 minutes or until golden brown and sausage is cooked through. Allow to cool slightly before serving and enjoy!