Chicken Fried Steak Bites and Country Gravy over Homemade Buttermilk Biscuits have seasoned crispy fried steak bites smothered in white southern style pepper gravy served over homemade flaky buttermilk biscuits.
This recipe is pretty easy to make. It looks like a lot of steps and ingredients but you should have most of the items on hand in your pantry already. I usually only need to buy the cube steaks and usually already have everything else.
You can also use store bought buttermilk biscuits if you would rather not make your own.
This small-batch comfort food recipe serves 2 and makes a great lunch or date night dinner.
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How to make Chicken Fried Steak Bites
For the Buttermilk Biscuits
Preheat oven to 400 degrees F.
Whisk together the ¼ cup milk and 1 tsp vinegar and set aside to sour. This makes homemade buttermilk.
Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender, or a fork until mixture resembles coarse meal. Chill in the refrigerator for 10 minutes.
Stir honey into buttermilk until well blended. Add the buttermilk mixture to the flour mixture and stir just until moist. The key to making really soft biscuits is not handling the dough too much.
Turn the dough out onto a lightly floured surface and knead lightly 4 times.
Gently roll dough into a 1/2-inch thick rectangle with a rolling pin.
Fold the dough into thirds as if folding a piece of paper to fit into an envelope.
Gently re-roll the dough into a 1/2-inch thick rectangle. Fold the dough into thirds one more time. Gently roll into a rectangle about 3” x 6”.
Cut dough with a 3” circle biscuit or cookie cutter to form 2 biscuits.
Place them 1 inch apart on a baking sheet lined with parchment paper.
Bake for 10 – 12 minutes or until golden. Remove from the pan and cool on a wire rack.
For the Steak Bites
While the biscuits bake, heat cooking oil in an electric skillet or large pan on the stove (about 1/2” deep) to 325 degrees F.
Using a meat mallet, pound the cube steak to about a quarter inch thick. Click for a meat mallet.
Cut the steaks into bite-sized cubes.
In a dish, stir together the flour, seasoned salt, onion powder, garlic powder, and paprika. Set aside.
In another dish, whisk together the 2/3 cup milk, 2 tsp vinegar and egg.
Dredge the steaks in the seasoned flour.
Then dredge in the egg wash.
Coat a second time in the seasoned flour. Press on the extra flour mixture.
Place steaks in the skillet and fry on each side for 2 – 3 minutes until golden brown.
Remove from the oil and drain on a paper towel-lined plate.
For the Southern Country Gravy
Discard all but 2 tablespoons of the oil drippings. If the pan is dry, add 2 tablespoons of cooking oil.
Add the flour to the drippings stirring constantly over low heat. Scrape any brown bits from the bottom of the skillet.
Add the salt and fresh cracked black pepper.
Gradually add the 1 cup milk, whisking constantly until thickened a little. If it’s too thick add additional milk.
Place the biscuits on plates, top with the steak bites, and then the pepper gravy.
You may also enjoy
- Country Fried Chicken with Gravy
- Chicken Philly Cheesesteak
- Applebees Steak and Shrimp Parmesan
- Salisbury Steak with Mushroom Gravy
Chicken Fried Steak Bites
Ingredients
For the Biscuits:
- ⅔ cup all-purpose flour
- ¾ tsp baking powder
- ⅛ tsp salt
- 2 Tbsp butter (chilled and cut into small pieces)
- ¼ cup whole milk
- 1 tsp vinegar
- 1 Tbsp honey
For the Steak:
- ½ lb cube steaks
- 1 cup all-purpose flour
- ½ tsp seasoned salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ⅔ cup whole milk
- 2 tsp vinegar
- 1 egg
- Cooking oil for frying
For the Gravy:
- 1 Tbsp all-purpose flour
- 2 Tbsp oil from pan drippings
- ½ tsp fresh cracked black pepper
- ⅛ tsp salt
- 1 cup whole milk
Instructions
For the Buttermilk Biscuits:
- Preheat oven to 400 degrees F.
- Whisk together ¼ cup milk and 1 tsp vinegar and set aside to sour. This makes homemade buttermilk.
- Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender, or a fork until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.
- Stir honey into buttermilk until well blended. Add buttermilk mixture to flour mixture and stir just until moist. The key to making really soft biscuits is not handling the dough too much.
- Turn dough out onto a lightly floured surface and knead lightly 4 times.
- Gently roll dough into a 1/2 inch thick rectangle with a rolling pin. Fold dough into thirds as if folding a piece of paper to fit into an envelope. Gently re-roll dough into a 1/2 inch thick rectangle. Fold dough into thirds one more time. Gently roll into a rectangle about 3” x 6”.
- Cut dough with a 3” circle biscuit or cookie cutter to form 2 biscuits. Place 1 inch apart on a baking sheet lined with parchment paper.
- Bake 10 – 12 minutes or until golden. Remove from pan and cool on a wire rack.
For the Steak:
- While the biscuits bake, heat cooking oil in an electric skillet or large pan on stove (about 1/2” deep) to 325 degrees F.
- Using a meat mallet, pound cube steaks to about quarter inch thick. Click for a meat mallet.
- Cut steaks into bite sized cubes.
- In a dish, stir together flour, seasoned salt, onion powder, garlic powder and paprika. Set aside.
- In another dish, whisk together 2/3 cup milk, 2 tsp vinegar and egg.
- Dredge steaks in seasoned flour, then into egg wash, and then back into seasoned flour. Press on extra flour mixture.
- Place steaks in skillet and fry on each side 2 – 3 minutes until golden brown, remove and drain on paper towel lined plate.
For the Country Gravy:
- Discard all but 2 tablespoons of oil drippings. If pan is dry, add 2 tablespoons of cooking oil.
- Add 1 tbsp flour to drippings stirring constantly over low heat. Scrape any brown bits from bottom of skillet.
- Add salt and fresh cracked black pepper.
- Gradually add 1 cup milk, whisking constantly until thickened a little. If it’s too thick add additional milk.
- Place biscuits on plates, top with steak bites and then pepper gravy.
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Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
