Biscuits & Gravy
Serves 2 Biscuits ala Betty 2 cups flour 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1/2 cup cold butter, margarine or shortening, cut into 8 pieces 3/4 cup buttermilk Heat oven to 450°F. In medium bowl, mix flour, sugar, baking powder, salt and baking soda. Cut in butter, using pastry blender or 2 forks, until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky). Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2- to 2 1/4-inch round cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides. Bake 10 to 12 minutes or until golden brown. Danger Moon Breakfast Sausage Ground Mangalitsa Pork: 1/2 pound for 2 people approximately but use what you have. 1 small onion 1 minced garlic 1/2 tsp sage 1/4 tsp thyme Shakes of red pepper flakes, salt and pepper 1-2 T maple syrup Options: 1/4 tsp fennel Hot cast-iron pan. Lard or EVOO (extra virgin olive oil). Mix pork with all seasonings and cook, shape, or form according to recipe preferred. For patties and cook each side for about a minute, covering and turning off. Focus then on your other breakfast items. Gravy Danger Moon Breakfast Sausage ½-1 c. whole milk or cream 1-2 eggs per serving if desired. Mix pork with seasonings. Brown pork meat over high heat for 1-2 minutes, stirring/moving constantly. Toss around to brown/sear. Then cover and turn off the heat leaving to slow cook for 5-8 minutes or so. This retains the juiciness, the goodness of the prized Mangalitsa fat. Once meat has cooked, spread to sides of pan. Add some more lard if needed to make a roux. Add a scant T of flour and mix and brown in the fat. Then add whole milk or cream and stir all together until thickened. Poach eggs to desired level. Split biscuit in half onto plate. Scoop 2 hefty soup spoons of gravy onto each biscuit half. I top with a poached egg, leaving a bit of runny yolk to ooze out and over gravy and biscuits.