Buttermilk Biscuit

  • Buttermilk
  • 18 cups all-purpose flour
  • 6 cups cake flour
  • 4 cups rice flour
  • 8 Tbsp. baking powder
  • 3 tsp. baking powder
  • 3 Tbsp. salt
  • 2 ½ pounds lard
  • 6 cups buttermilk

Sausage Gravy:

  • 1 box sausage patties
  • 1 cup flour
  • 1 gallon milk
  • 1 Tbsp. salt (add more to taste)
  • ½ Tbsp. black pepper

Breakfast sausage Patties:

  • 10 lbs. Fresh Ground Pork
  • 6 Tbsp. kosher salt
  • 2 Tbsp. granulated onion
  • 1 Tbsp. granulated garlic
  • 1 Tbsp. black pepper
  • 1 Tbsp. crushed red pepper
  • 1 Tablespoon minced fresh ginger
  • 2 Tbsp. dried sage, ground
  • 2 tsp. dried thyme leaves
  • 2 tsp. ground nutmeg
  • 2 cups very cold water



Ground Pork

Meal Course:


Dish Type:

Entrée, Sandwich


  1. Buttermilk Biscuits: Preheat convection oven to 400 F. Combine the dry ingredients and flake in the lard. Add buttermilk and mix together quickly. Turn onto a floured work surface. Knead for three turns only. Roll out 2/3” thick. Cut into 2-1/2 inch discs with a biscuit cutter, and transfer to a sheet pan, spaced evenly, 1” apart. Bake in the oven until golden, about twenty minutes.
  2. Sausage Gravy: Cook sausage until well browned and save the fat. Add flour and brown. Add one milk, salt and black pepper. Bring to a boil. Remove from heat. Cover, label, date, and refrigerate.
  3. Breakfast Sausage Patties: Scrub your hands and arms, and wear latex gloves. Quickly combine ingredients using your hands and fingers until well combined. Cover, label, date, and refrigerate overnight before making patties. To make patties, use a #16 scoop, and place patties between waxed paper. Cover, label, date, and refrigerate.