Biscuits

1. Preheat oven to 450°F.
2. Combine the milk and vinegar in a measuring cup and set aside.
3. Sift the flour and baking powder into a medium bowl. Add the cold, cubed butter to the flour. Using a pastry cutter, cut the butter into the flour until the mixture resembles course crumbs. (You can also cut the butter in using a food processor or a fork if you prefer.) I keep my hands out of the mixture as much as possible to keep the butter cold (that’s what creates the delicious layers!).
4. Make a well in the flour mixture and pour in the milk mixture. Stir until it just comes together; do not overmix.
5. Press the dough into a ball and place on a floured surface. Roll out into a rectangle, to about ¼” thickness. Fold the dough into thirds by folding the left side into the center and the right side over the top (see photos in the post for the biscuits). Rotate dough, re-flour the surface if necessary, and roll the dough into rectangle, again to about ¼” thickness. Fold into thirds again. Repeat this process another 2-3 times.
6. When you are ready to cut your biscuits, roll the dough to ½” thickness. Using a sharp biscuit cutter, cut the biscuits, being sure not to twist the cutter. Place the cut biscuits onto a large baking sheet lined with parchment paper.** Brush the tops of the biscuits with the melted butter.
7. Bake the biscuits in the preheated oven for 15-20 minutes or until they are browned on top. Serve warm.

Gravy

1. In a large skillet over medium heat, cook the ground pork, chopped bacon, diced onion, and spices until they’ve all cooked through.
2. Sprinkle the flour over the meat and stir to combine. Let this cook for approximately one minute.
3. Slowly add the milk (about ¼ to ½ cup at a time) to the meat and flour mixture. Stir well after each addition and allow it to warm up before adding more milk. Once you’ve added all the milk, allow the gravy to simmer for 3-5 minutes or until the gravy has thickened.