Sausage Pinwheels

2 cups Yelton's Best Biscuit Mix
2/3 cup milk
1 pound hot lean sausage

Combine milk and mix to make soft dough. Using 1/2 of dough, roll into rectangle shape about 1/4 inch in thickness. Between wax papers, roll 1/2 pound sausage to 1/4 inch thickness; place on rolled dough. Roll up dough and sausage starting from long side of rectangle. Repeat with remaining dough and sausage making two rolls. Wrap and place in freezer. When ready to bake thaw 30 minutes at room temperature, slice 1/4 inch thick and place pinwheels on baking sheet. Bake at 450° 10 minutes. Yields about 6 dozen.