Mangalitsa lard biscuits and sausage gravy

Name: Mangalitsa lard biscuits and sausage gravy
Ingredients: 5 1/2 cups (23.4 ounces) flour; 3 tablespoons baking powder; 2 tablespoons sugar; 1 teaspoon salt; 12 ounces cold lard (Sqirl uses lard rendered from Mangalitsa pigs); 1 1/2 cups buttermilk, plus extra for the egg wash; 2 eggs, divided; Cracked pepper and fleur de sel; 1 pound breakfast or standard pork sausage, crumbled; 1 shallot, small dice; 2 cloves garlic, minced; 1/2 teaspoon black pepper; Pinch of chile flake; 1 teaspoon fresh thyme; 1/4 cup flour; 3 cups warm milk; Salt, to taste

Mangalitsa lard biscuits and sausage gravy was pinched from <a href="http://recipes.latimes.com/recipe-mangalitsa-lard-biscuits-and-sausage-gravy/" target="_blank">recipes.latimes.com.</a>

"There's a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits, cheesy biscuits, ... Read more..."

INGREDIENTS

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5 1/2 cups (23.4 ounces) flour

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3 tablespoons baking powder

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2 tablespoons sugar

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1 teaspoon salt

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12 ounces cold lard (Sqirl uses lard rendered from Mangalitsa pigs)

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1 1/2 cups buttermilk, plus extra for the egg wash

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2 eggs, divided

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Cracked pepper and fleur de sel

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1 pound breakfast or standard pork sausage, crumbled

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1 shallot, small dice

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2 cloves garlic, minced

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1/2 teaspoon black pepper

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Pinch of chile flake

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1 teaspoon fresh thyme

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1/4 cup flour

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3 cups warm milk

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Salt, to taste

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