Chicken-Fried Steak Biscuits – a delicious recipe with beef, salt, ground black pepper, buttermilk, flour, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pound steak pieces to 1/4-inch thickness.
2
Season with salt and pepper; place in non-reactive container.
3
Pour buttermilk over steaks; turn to evenly coat both sides of each.
4
Refrigerate 1 hour.
5
Remove steaks from buttermilk; dredge in flour, then return to buttermilk, turning to evenly coat both sides of each.
6
Dredge in flour again.
7
Gently shake off excess flour.
8
Deep fry in 350 degrees F oil until lightly browned and done.
9
For each serving: Heat 1 tsp.
10
oil in omelet pan on medium heat.
11
Add egg; cooking omelet style, until almost done.
12
Remove from heat.
13
Fold into 3-inch square; place on bottom half of biscuit.
14
Top with 1 steak piece, 2 Tbsp.
15
steak sauce and top of biscuit.
4793
kcal
Calories
369
g
Fat
78
g
Carbs
292
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 24 pieces beef cube steaks, cut into 1.5-oz. pieces, 1-1/2 tsp. salt, 1-1/2 tsp. ground black pepper, 3 cups buttermilk, and more.
Yes, Chicken-Fried Steak Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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