Chicken Fried Steak Biscuit Sandwiches with Country Gravy

Chicken Fried Steak Biscuit with country gravy with a fried egg on a white plate.

5 from 2 votes

Chicken Fried Steak Biscuit Sandwiches with Country Gravy

Chicken Fried Steak Biscuits with Country Gravy have crispy coated steaks, covered in country gravy, sandwiched between layers of flaky buttermilk biscuits. A perfect bite for breakfast, brunch, or dinner!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch, Dinner

Cuisine: American

Servings: servings

Calories: 369kcal

Author: Cynthia

Equipment

Ingredients

Steaks

1 lb cube steak cut in 2 inch square pieces
1 ½ cups buttermilk
2 teaspoon hot sauce
2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon freshly ground black pepper
½ teaspoons onion powder
½ teaspoons garlic powder
1 teaspoon baking powder
½ teaspoon cayenne pepper optional
Peanut or canola oil
Extra kosher salt to season after frying

Gravy

3 tbs oil
3 tbs flour
2 ½ cups whole milk
½ teaspoon black pepper
Salt and more pepper to taste
Buttermilk Biscuit either mine from this recipe or store bought

Instructions

For the steaks

Whisk together buttermilk and hot sauce in a shallow dish. Place pieces of cube steak into the buttermilk to marinate for one hour in the refrigerator. Remove from the refrigerator 30 minutes before you’re ready to fry your steaks. In the meantime you can make your biscuits.
Whisk together flour with salt, paprika, black pepper, onion powder, garlic powder, baking powder, and optional cayenne pepper in a shallow dish.
Place ½ inch of oil in a 12 inch cast iron skillet, or other large heavy bottom pan, and heat to 375°F over high heat. If you don't have a thermometer, the oil should sizzle if you drop a bit of flour on its surface.
Remove steak pieces from the buttermilk, letting excess drip off.
Working with one or two pieces at a time, dredge steak pieces in the flour, shaking off the excess, patting flour into the steaks with your hands.
Carefully place your steak into oil. Cook on the first side until golden brown and crisp, about 3 to 4 minutes. Flip over and cook on the other side.
Transfer to a wire rack set into a paper towel lined large sheet pan and season with a pinch of salt. Repeat with remaining steaks. Keep steaks and biscuits warm in a 200° oven while you make the gravy.

For the gravy

Strain hot frying oil to remove any burnt flour bits and wipe out skillet. Return 3 tablespoons of the oil to your skillet placed over medium high heat. Add flour and whisk constantly until mixture turns light brown, about 1 minute.
Slowly whisk in milk. Stir in pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 4 to 5 minutes. Remove from heat; season with salt and additional pepper to taste.
To serve: split biscuits in half and smear with a little bit of butter. Place a piece of chicken fried steak on each biscuit and ladle over with some hot gravy. Place the biscuit top on and take a bite. Wipe your face. You have gravy on your cheeks.

Notes

Storage

Store leftover steak for 3 to 4 days in an airtight container in your refrigerator. If you must stack them, place a piece of parchment paper between the layers.

Freezing

Place leftover pieces of steak on a parchment paper lined sheet pan in the freezer until they are frozen solid - at least 4 hours. Then place the steaks in a zip top bag, or wrap individual pieces in a double layer of plastic wrap or aluminum foil. They will keep up to 2 months in the freezer. Thaw in the refrigerator and follow the instructions below to reheat.

Reheating

To reheat your chicken fried steak, place the pieces of steak on a wire rack set in a sheet pan and cover lightly with foil. Just drape it over the top. Heat in a 400°F oven for 15 to 20 minutes. Check for crispiness and bake for another 5 minutes, uncovered, if needed. Although you'll never achieve that freshly fried crispy coating, you'll get pretty close. Gravy will make it better.

To reheat gravy, place in a small saucepan set over medium-low heat and add a little more milk to thin, if needed. Whisk until hot and smooth.

Nutrition