Breakfast Essentials: Chicken Fried Steak Biscuit

Name: Breakfast Essentials: Chicken Fried Steak Biscuit
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Southern
Ingredients: PLAN/PURCHASE; 1 lb cube steak, tenderized, and cut into 4 equal pieces; 1 c buttermilk; 1 tsp hot sauce, i prefer frank’s; 1 1/2 c flour, all-purpose variety; salt, kosher variety, to taste; white pepper, freshly ground, to taste; 1 - 2 pinch garlic powder (optional); 1/4 c fresh lard; milk, as needed for the pepper gravy; ADDITIONAL ITEMS; 4 freshly made buttermilk biscuits

By Andy Anderson !
@ThePretentiousChef

Now, this is what I call the start to a new day. Fresh homemade biscuits with chicken-fried steak, and country pepper gravy. So yummy.

The good news is that the whole breakfast can be whipped up in a single pan. As a matter of fact, the recipe I use to make the buttermilk biscuits uses the same pan to bake them.

FYI: You can tightly wrap these up, and put them in the freezer. They reheat quite well in the oven, and you can have yummy biscuits anytime you please.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

28 Comments

Serves:

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

PLAN/PURCHASE
1 lb

cube steak, tenderized, and cut into 4 equal pieces
1 c

buttermilk
1 tsp

hot sauce, i prefer frank’s
1 1/2 c

flour, all-purpose variety
·

salt, kosher variety, to taste
·

white pepper, freshly ground, to taste
1 - 2 pinch

garlic powder (optional)
1/4 c

fresh lard
·

milk, as needed for the pepper gravy
ADDITIONAL ITEMS
4

freshly made buttermilk biscuits
Add Ingredients to Grocery List

How to Make Breakfast Essentials: Chicken Fried Steak Biscuit

Step-by-Step

PREP/PREPARE
Chef’s Note: There are a ton of good biscuit recipes out there, and you might have one of your own. This one is mine:
Awesome Cast Iron Buttermilk Biscuits
Chef’s Note: I like to make my own cube steak by buying some top round or top sirloin, and pounding the heck out of it with a meat tenderizer. You can, however, purchase pre-tenderized cube steak directly from your butcher. But, in my opinion, it’s more fun to pound out your own.
Gather your Ingredients (mise en place).
Add the buttermilk and the hot sauce to a bowl, or pie plate.
Add the flour, along with some salt, pepper, and the optional garlic powder, to another plate.
Chef’s Tip: I don’t like a very salty crust, so I’ll usually add a pinch or two of salt, and at least a teaspoon of white pepper. And I might even be persuaded to add a pinch of two of cayenne.
Add the lard to a skillet (I prefer cast iron), and bring the heat up to 325f (165c).
Coat the cube steaks in the flour mixture.
Knock off the excess and then dredge in the buttermilk.
Add the steak back into the flour, and thoroughly coat.
Add the breaded cube steaks to the hot pan.
Cook until golden brown, about 2 – 3 minutes per side.
Remove from the pan, and allow to drain on paper towels.
Chef’s Tip: To keep the steaks warm, while you make the gravy, preheat an oven to 200f (95c), and place them in the warm oven until needed.
Remove all but two tablespoons of the lard from the pan, and then add two tablespoons of the dredging flour.
Whisk over medium heat until the fat and the flour incorporate.
Add some milk, a bit at a time, and continue to whisk until you achieve the desired consistency.
Season the gravy with some salt and pepper, and reduce the heat to low.
PLATE/PRESENT
Fork split one of the biscuits and place a chicken-fried steak on top.
Chef’s Note: I prefer to serve the gravy on the side, but you could always drizzle the gravy over the top, and serve them open faced.
Serve while still nice and warm. Enjoy.
Keep the faith, and keep cooking.