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Mangalitsa lard biscuits and sausage gravy

Time 1 hour 10 minutes
Yields Serves 4 to 6
Mangalitsa lard biscuits and sausage gravy
(Barbara Davidson / Los Angeles Times)

Lard biscuits

1

Heat the oven to 400 degrees.

2

In a mixing bowl, whisk together the flour, baking powder, sugar and salt. Using a pastry cutter or fork, cut in the lard until it is reduced to pea-sized pieces. Stir in the buttermilk and 1 egg just to form a dough.

3

Remove the dough to a well-floured surface, and pat to a thickness of about 1 inch. Cut out biscuits using a 2-inch round cutter and place on a parchment-lined baking sheet, spacing the biscuits about 1 1/2 inches apart. The recipe makes about 1 dozen biscuits on the first pass. (Rolling the scraps can give you a dozen or more biscuits.) Beat the remaining egg with a few tablespoons of buttermilk to form the egg wash. Brush the biscuits with the egg wash, and sprinkle over the cracked pepper and fleur de sel.

4

Bake the biscuits until puffed and golden, 12 to 17 minutes, rotating the tray halfway for even baking.

Sausage gravy

1

In a dry skillet, cook the sausage over medium-high heat until the fat is rendered and the sausage is golden-brown, about 10 minutes. Add the shallot, garlic, black pepper, chile and thyme. Cook until the shallot is translucent and the herbs are aromatic, 1 to 2 minutes.

2

Sprinkle the flour over and briefly cook, stirring to mix well, about 2 minutes. Slowly drizzle over the warm milk, whisking to mix well so lumps don’t form; the milk will begin to thicken quickly. Bring the mixture down to a simmer and continue to cook for 5 minutes. Taste and season as desired with salt before serving.

Adapted from Sqirl, which serves the biscuits and gravy with an over-easy egg.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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