Breakfast Essentials Chicken Fried Steak Biscuit Food
BREAKFAST ESSENTIALS: CHICKEN FRIED STEAK BISCUIT
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...
Provided by Andy Anderson !
Categories Meat Breakfast
Time 25m
Number Of Ingredients 12
Steps:
- 1. PREP/PREPARE
- 2. 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: https://www.justapinch.com/recipes/bread/biscuits/awesome-cast-iron-buttermilk-biscuits.html?r=7
- 3. 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.
- 4. Gather your Ingredients (mise en place).
- 5. Add the buttermilk and the hot sauce to a bowl, or pie plate.
- 6. Add the flour, along with some salt, pepper, and the optional garlic powder, to another plate.
- 7. 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.
- 8. Add the lard to a skillet (I prefer cast iron), and bring the heat up to 325f (165c).
- 9. Coat the cube steaks in the flour mixture.
- 10. Knock off the excess and then dredge in the buttermilk.
- 11. Add the steak back into the flour, and thoroughly coat.
- 12. Add the breaded cube steaks to the hot pan.
- 13. Cook until golden brown, about 2 - 3 minutes per side.
- 14. Remove from the pan, and allow to drain on paper towels.
- 15. 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.
- 16. Remove all but two tablespoons of the lard from the pan, and then add two tablespoons of the dredging flour.
- 17. Whisk over medium heat until the fat and the flour incorporate.
- 18. Add some milk, a bit at a time, and continue to whisk until you achieve the desired consistency.
- 19. Season the gravy with some salt and pepper, and reduce the heat to low.
- 20. PLATE/PRESENT
- 21. Fork split one of the biscuits and place a chicken-fried steak on top.
- 22. 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.
- 23. Serve while still nice and warm. Enjoy.
- 24. Keep the faith, and keep cooking.
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