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PINWHEEL BISCUITS 
4 c. Bisquick
1 c. milk (more or less as needed for a soft dough)
2 eggs, beaten
5 oz. cheddar cheese, grated
1 lb. pork sausage, cooked, drained & cooled

Mix milk, eggs and flour. Turn out on floured board, knead several times. Roll out in rectangle 12 x 20 x 1/4 inch. Cover dough with cheese and sausage. Roll in jelly roll fashion. Freeze. Cut frozen when ready to use into 24 pinwheels. Bake at 425 degrees until lightly brown. For easier handling recipe cut in half and work one half at a time.
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