Preheat the oven to 400ºF.

In a bowl, combine 6 oz pork, spices, and seasonings (3/4 tsp fennel seeds, 1/4 tsp nutmeg, 1/4 tsp ground pepper, 1 1/2 tbsp parsley, 1/2 tsp salt, 3/4 tsp sugar, 1 tbsp garlic, 1 tsp white vinegar, 2 1/2 tsp white wine), and refrigerate it for 30 minutes, covered.

Add 1 1/2 tbsp cold butter, 1 1/2 tbsp shortening, 2 1/4 cups flour, 3 tbsp buttermilk blend, seasonings (3/8 tsp salt, 2 tbsp sugar, 3/4 tsp baking powder) to a food processor and pulse. Stop when you see small lumps.

Place the mixture in a large bowl. Add 3/4 cup cold water and mix well with a fork until a dough forms.

Place the dough onto a floured working surface and roll it out. Dust the dough with a little flour if it’s too wet.

Use a 4-inch round cutter to cut out four pieces of dough and remove the excess dough. The biscuits come out nicer this way.

Slide the tray into the oven and bake for 10 minutes. Brush egg yolk onto each biscuit and bake for another 5 minutes.

Meanwhile, melt 1/2 tbsp butter in a pan. Add the marinated ground pork and cook for 5 minutes or until all of the fat renders out.

Add 2 tbsp of flour and stir for 1 minute. Pour the 1 1/4 cups milk in and season it with 1/4 tsp salt and 1/2 tsp pepper. Simmer for 5 minutes on low heat.

Sprinkle with 1/4 tsp cayenne and serve.