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1
Steak and Gravy: Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
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2
Sprinkle both side of the meat with the salt, pepper and garlic powder and then dredge the meat in buttermilk and then flour.
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3
Heat 1/2 cup oil in a heavy skillet over medium-high heat.
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4
Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side.
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5
Remove each steak to a paper towel-lined plate to drain.
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6
Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
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7
Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon.
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8
Stir in the remaining 1/4 teaspoon pepper, and the salt.
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9
Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
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10
Slowly add the whole milk stirring constantly.
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11
Return the steaks to the skillet and bring to a boil over medium-high heat.
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12
Reduce the heat to low.
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13
Cover the pan, and let simmer for 30 minutes.
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14
Preheat oven to 400.
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15
Dissolve yeast in warm water; set aside.
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16
Mix dry ingredients together.
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17
Cut in shortening.
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18
Add yeast and buttermilk and mix well.
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19
Turn dough onto lightly floured surface and roll out to desired thickness.
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20
Cut with small biscuit cutter and place on greased baking sheet.
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21
Bake for 12 minutes or until golden brown.
