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An x m l of th uth rn d t the Butt rm lk Biscuits w th S u g Gr v . Th preparation t m f r th r is ju t 20 m nut nd th k ng time 30 minutes. The ngr d nt needed r 1 3/4 u S uth rn ll- ur fl ur, u h Wh t L l , r k fl ur (n t lf-r ng), lu more f r r ll ng ut, 1/2 u wh l wh t pastry flour, 1 tablespoon b k ng wd r, 1/2 t n f n lt, 1/4 t n b k ng d , 2 tablespoons ld un lt d butt r, ut nt b t and h ll d, 3/4 to 1 u l wf t butt rm lk, 2 t bl n n l l, 1 1/4 und l n pork, h k n r turk u g , ng removed, C r kosher lt nd fr hl gr und black r, 1 w t onion, f n l h d, 2 cups 2- r nt r wh l milk Pr h t th v n t 500 d gr F. In a b wl, mb n 1 1/2 u f th ll- ur fl ur, th wh l wh t tr fl ur, b k ng wd r, lt and b k ng d . U ng a tr utt r r tw knives, ut th butt r nt th fl ur m xtur unt l t r mbl r m l. C mb n th butt rm lk nd 1 t bl n of th l. P ur th butt rm lk m xtur nt th fl ur m xtur nd g ntl m x unt l ju t mb n d. Turn th d ugh ut nt a l ghtl fl ur d urf . Kn d l ghtl u ng th h l f ur h nd t m r nd push th d ugh w fr m u, and th n f ld t b k v r itself. G v the d ugh a m ll turn nd r t ght or t m . (It' not t br d; you w nt t ju t b r l activate th glut n, n t v rw rk t.) U ng a lightly fl ur d r ll ng n, r ll the dough ut 1/2 n h th k. Cut ut r und f d ugh with a 1 1/2- n h r und utt r d d n fl ur; r th utt r tr ght d wn w th ut tw t ng th b u t w ll r evenly when b k d. Meanwhile, h t th r m n ng 1 t bl n l n a large k ll t over m d um-h gh heat. Add th u g nd r nkl with lt and r. U ng a w d n n, br k u th m t nt m ll pieces. C k until l ghtl br wn d, 3 t 5 m nut . P ur ff n x r nd r d f t. Add th n n nd cook unt l l r and tr n lu nt, 3 t 5 m nut . Add the r m n ng 1/4 u ll- ur fl ur nd t r t mb n nd t. Add th milk nd n with lt and r. Br ng t a b l nd th n r du th h t t mm r. L t k, t rr ng n ll , unt l thick, b ut 5 m nut . T t nd dju t f r n ng w th lt nd pepper. M nwh l , place th b u t n n ungr d b k ng h t b ut 1 n h rt. B k unt l g ld n br wn, 8 t 10 m nut . Transfer t a r k t l ju t l ghtl . S l t and rv h t w th th u g gr v .

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