Sausage and Egg Biscuits

To make sausage and egg biscuits in Asia:
1. Go to the meat market (not the Muslim meat market. They will laugh if you ask where they keep the pork) in the morning and select a slab of pork that includes a little fat. Take it to a place to have it ground up, if you have no such machines in your city find your chopping knife and prepare your heart for 30 minutes of chopping.

Take it home and mix it with however much sage, salt, black pepper and local ground red pepper you desire. Make them into patties and fry them up. (We used a wok)
2. While at the market, buy some eggs. Save some of the sausage and mix it in with the eggs when you scramble them. Place a silicone or metal egg ring in your pan and then pour the scrambled eggs inside- it will cook the egg into a perfect circle and makes building your biscuit super easy. We bought our metal paraphernalia in Thailand. We cooked the eggs in the grease left from the sausage- very tasty.

Here is a simple biscuit recipie.
2 c. sifted all-purpose flour

3 tsp. baking powder

1 tsp. salt 1/3 c. shortening
About 3/4 c. milk Sift before measuring.

1. Preheat oven to 450 F. Sift flour with baking powder and salt into medium bowl. 2. Cut shortening into flour mixture with a pastry blender or 2 knives (used scissors-fashion), until mixture resembles coarse cornmeal.

3. Make a well in the center. Pour in 2/3 cup milk all at once. Stir quickly round the bowl with a fork. If mixture seems dry, add a little more milk to form dough just moist enough (but not wet) to leave side of bowl and form ball.

4. Turn out dough onto a lightly floured surface to knead. Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand. Give the dough a quarter turn. Repeat ten times.

5. Gently roll out dough, from center, to 3/4 inch thickness.

6. With floured 2 1/2 inch biscuit cutter, cut straight down into dough, being careful not to twist cutter.

7. Place on ungreased cookie sheet; bake 12 to 15 minutes. Makes 8 (2 1/2 inch) biscuits.
We don't have milk, so I used Nestle full cream powdered milk. Because it was warm when I mixed it in the dough, it formed a dough ball very easily. Also, I add more shortening (which I brought from America) than the recipie called for and the biscuits were very soft on the inside. With the left over dough, I rolled it into two ropes and twisted them together and dipped it into gravy. (waste-not, want-not) YUM

Put the sausage and eggs inside a biscuit and grab a glass of Orange Juice... Enjoy!