1/4 c. shortening
2 c. unsifted self-rising flour
1 c. buttermilk
1 lb. raw bulk pork sausage, room temp.

Cut shortening into flour, add buttermilk; mix. Knead for a few seconds, adding additional flour if necessary. Roll out into a 12"x9" rectangle. Spread sausage over dough. Roll up like a jelly roll, starting from long side. Chill 2 to 3 hours or overnight. Cut into 1/2" slices. Place on lightly greased cookie sheet. Bake 25 minutes at 425 degrees.