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Friday, September 6, 2013

Country Fried Steak Biscuits

Country fried steak, or chicken fried steak is a favorite on biscuits with a bit of country style gravy. Country fried steak biscuits are southern cooking at its best!


For the Steak:

  • Buttermilk Biscuit Recipe
  • Minute Angus Steaks - I used 3 steaks and cut them into 3 pieces each
  • 1 cup AP flour
  • 1/4 cup corn starch
  • 1 cup Buttermilk
  • 4 tablespoons Tabasco sauce or other hot sauce
  • Louisiana Spice Seasoning
  • Cracked Black Pepper
  • oil or lard for pan frying

For the Gravy:

  • 4 tablespoons butter
  • 1/4+ cup flour
  • 3 cups milk
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Pound minute steaks out with a meat mallet until thin.
Marinate steak in buttermilk and hot sauce for at least 2 hours in the refrigerator.
Combine flour, cornstarch, and seasonings well.
Remove the steaks from the buttermilk mixture and dredge them in flour, coating each piece evenly. Set aside.
Fry steaks in hot oil until each side is golden brown and crunchy. Drain on paper towels.
For the country style gravy, melt butter on medium heat in a sauce pan.
Once butter is melted, add flour to it to make a thick paste.
Stir in milk a little at a time, stirring it all in before adding more.
Stir constantly while gravy thickens to desired consistency.
Salt and pepper to taste adding the garlic powder at this time.

To assemble your steak biscuits, pour a bit of gravy in the bottom portion of the biscuit. Place steak on the gravy, top steak with a bit more gravy then the top of biscuit. 

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