Mangalitsa lard biscuits and sausage gravy Recipe - Los Angeles Times

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