2 c. self-rising flour
1/3 c. shortening
2/3 c. buttermilk
6 tbsp. butter, softened
5 to 6 tbsp. sugar
1 quart milk
1 c. sugar
1 1/2 tsp. vanilla
2 tbsp. butter

Preheat oven to 400°F. Combine flour, shortening and buttermilk in the bowl of food processor, fitted with the steel blade. (Or make the biscuit dough in your usual way.) Process until dough forms. Remove from bowl onto a well-floured surface. Knead until dough is a little firmer than regular biscuit dough. Roll out to a rectangle about 9 x 13 inches. Spread the 6 tablespoons of softened (not melted) butter over dough and sprinkle with 5 to 6 tablespoons sugar. Roll up jelly-roll fashion starting with the 13 inch side. Cut into pinwheels that are about 1/2 to 3/4 inch thick. Place cut side down in a buttered 9x13x2 inch baking pan.

In large saucepan, combine milk, sugar, vanilla, and 2 tablespoons butter. Heat until hot and butter is melted. Pour over the rolls.

Bake for about 30 minutes. Rolls will be lightly browned on top and the milk mixture will have thickened to form a sauce.

Note: Some people like to add a little cinnamon to the sugar that is sprinkled over the dough.