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Breads, Breakfasts

Mangalitsa lard biscuits and sausage gravy

Mangalitsa lard biscuits and sausage gravy
Barbara Davidson / Los Angeles Times

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

Total time: 1 hour, 10 minutes | Serves 4 to 6

Lard biscuits

  • 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

Step 1Heat the oven to 400 degrees.

Step 2In 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.

Step 3Remove 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.

Step 4Bake the biscuits until puffed and golden, 12 to 17 minutes, rotating the tray halfway for even baking.

Sausage gravy

  • 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

Step 1In 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.

Step 2Sprinkle 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.

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


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