Southern Steak and Eggs

Southern Steak and Eggs - Chicken Fried Steak and Biscuits with Gravy

Serves 4

For the Biscuits

3 cups all-purpose flour

4 t sugar

1 T baking powder

¼ t baking soda

1 t salt (plus flakey salt for the tops)

2 cups heavy cream

2 T unsalted melted butter (optional)

Preheat oven to 450 degrees F.

Combine dry ingredients in a large bowl. Heat the cream on medium heat in a saucepan or in the microwave until it is just warm to the touch (100-110 degrees F). Stir warm cream into dry ingredients and mix until the dough forms.

Line a baking sheet with parchment paper. Using a greased 1/3 cup measuring cup, scoop out the biscuits and “drop” them onto the parchment about 2” apart. Use wet or greased fingers to even out the shape if you wish or leave them rustic!

Brush with melted butter if desired and sprinkle with flakey salt (both optional). Bake for 12-15 minutes or until lightly browned and fully cooked through. Serve warm. Leftovers will be good stored in an airtight container for 24 hours on the counter, 3 days in the fridge or can be frozen for up to 6 months.

For the Chicken Fried Steak and Gravy

4 cubed steaks, pounded ½ inch thick

2 cups all-purpose flour

1 t baking soda

2 t baking powder

2 eggs

1 T hot sauce

1.5 cups buttermilk

1 T Cajun seasoning (or use salt and pepper)

3 cups whole milk

1 cup heavy cream

1-2 cups vegetable oil for frying (depending on size of skillet – it should coat the bottom by about ¼ inch)

4 green onions, sliced thinly

Salt and pepper to taste

Using a meat tenderizer or blunt instrument, pound the steaks out so they are at most ½ inch thick.

In a baking dish or large plate add the flour, Cajun seasoning, baking soda and powder. Mix thoroughly to combine. In another large dish add the eggs, buttermilk, and hot sauce. Whisk to combine. Working one at a time, dredge a steak in the flour, then coat it in the buttermilk and then return it to the flour, pressing the flour in to create a thick crust. Set aside and repeat with other steaks. Allow at least 15 minutes for crust to set up before cooking.

In a heavy bottom skillet add enough oil to give you ¼ inch in the bottom of the pan. Heat to 325 degrees. Carefully lay 1-2 steaks away from you in the oil and cook for 3-5 minutes or until the bottom is golden brown. Turn carefully and cook for 3-5 minutes longer or until cooked through (160 F). Remove to a wire rack to drain and cool and cook remaining steaks.

Remove all but about ¼ cup of the oil but try to keep as many of the brown solids in the bottom as you can as this adds flavor. Return to medium heat and add ¼ cup of the seasoned flour you dredged the steaks in. Whisk to combine. Once the flour has cooked for 1-2 minutes, slowly add the 3 cups of cold milk, whisking constantly. Then add the 1 cup of cream and whisk until combined. Taste for seasoning and add salt and pepper as desired. Cook for 5-6 minutes until thick and smooth. Sprinkle in about half the green onions and serve immediately over the steak and biscuits.

Dish Notes

Make sure you warm the cream to the appropriate temperature. If it is cold or even room temperature, the butter far will not be viscous enough to incorporate all the flour and the batter won't come together.