1/2 lb. bulk pork sausage
2 c. self-rising flour
1/4 c. shortening
3/4 c. buttermilk
1/2 (11 oz.) pkg. summer sausage, sliced & cut in fourths
1 c. shredded Mozzarella cheese
Melted butter

Cook pork sausage in a skillet to crumble meat. Drain and set aside.

Combine flour and shortening, using a pastry blender until mixture resembles coarse meal.

Add buttermilk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface and knead 4 or 5 times.

Divide dough into fourths. Roll each portion into an 8"x6" rectangle. Layer 1/4 each of cooked sausage, summer sausage, and cheese onto each rectangle. Fold long sides to center. Place loaves on a greased baking pan seam side down. Brush with butter. Bake at 350 degrees for 30 minutes or until lightly browned.

When I do not have buttermilk (which is most of the time) I add about 1 tablespoon lemon juice to 1 cup milk and let it sit for a few minutes.