The Bardic Chef: Recipe – Sausage Biscuits

He’s here. He’s really here. Older, and more put together, the leader of his own town even, but Victor Vallakovich has returned. He feels different than before, more mature, more willing to take on responsibilities and drive himself forward. It’s what I always wanted for him, but the fact he’s done it himself with no prompting from me whatsoever? Marvelous. I hope I can help him grab a hold of this opportunity and thrive. He’s meant for so much more than a basic marriage in this sorrowful town.

If nothing else, I’m going to put a hearty breakfast into his stomach, and we’ll continue our takeover after.


  • 1 tbsp olive oil
  • 16 oz ground pork
  • 2 green onions, chopped
  • 2 1/2 cup milk
  • 1/4 cup flour
  • 1 tsp sage
  • 1 tsp paprika
  • 1/4 tsp marjoram
  • 1 tsp red pepper flakes
  • 2 tsp salt
  • 2 tsp black pepper
  • 3 cups flour (for biscuits)
  • 5 tsp baking powder (for biscuits)
  • 1 1/2 tsp salt (for biscuits)
  • 1/2 cup chilled butter (for biscuits)
  • 1 1/4 cup buttermilk, also cold (for biscuits)


Preheat oven to 450 degrees. Heat oil in the skillet, add the pork and spices, and brown. Add onions, and cook well. Stir in the flour, then gradually add in the milk until it boils and thickens up for you. Reduce to low heat and simmer for 3 – 4 minutes, always stirring. Add additional seasonings to taste.

In a bowl, combine flour, salt, and baking powder. Cube the butter and cut into the bowl until peas are formed. Mix in the buttermilk until they’re completely wet, but it shouldn’t be overly wet. Roll out onto a floured surface, and cut into 2-inch circles. Bake for 13 minutes. Brush tops with butter for a better look.