Butterscotch Pinwheels 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup shortening 2/3 cup milk 3 tablespoons butter or margarine, softened 1/2 cup firmly packed light brown sugar Combine flour, baking powder and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Roll dough to a 12-inch square on a lightly floured surface. Spread dough with butter; sprinkle with brown sugar. Roll up jellyroll fashion; pinch seam to seal. Cut into 12 (1-inch) slices. Place cut side up in greased muffin pans. Bake at 375 degrees F for 25 to 30 minutes or until golden brown.