Serves 8, with extra biscuits
8 x 120g round steaks
300g plain flour, plus 2 tbsp
1 tsp black pepper
½ tsp garlic powder
½ tsp paprika
½ tsp onion powder
1 tsp salt
60ml vegetable oil, plus more if needed
1l whole milk
5 spring onions, sliced
For the biscuits:
1 x 7g package of fast-acting yeast
120ml lukewarm water
620g plain flour
1 tsp bicarbonate of soda
½ tsp salt
1 tbsp baking powder
2 tbsp sugar
180g cold butter, cubed
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Dissolve the yeast for the biscuits in the warm water and set aside.
- Sift the flour, bicarbonate of soda, salt, baking power and sugar into a mixing bowl.
- Rub in the butter with your fingertips until the mixture is crumbly.
- Stir in the yeast and buttermilk until the mixture comes together as a dough. Turn out onto a floured surface and roll out until it is about 2cm thick.
- Use a round cutter to stamp out the biscuits. Place on a baking tray and bake for 12 minutes or until just golden. Keep warm.
- Place the steaks between two sheets of cling film and pound with a meat tenderiser or a rolling pin until thin.
- Combine the 300g of flour and half of the black pepper in a wide bowl, then pour the buttermilk into a separate wide bowl.
- Mix together the garlic powder, paprika, onion powder and half of the salt. Sprinkle the seasoning mixture all over the steaks.
- Dip the steaks into the buttermilk, then coat in the flour. Repeat once until well coated.
- Heat the oil in a large frying pan over a medium-high heat. When the oil is hot, add two of the steaks and cook for 5-6 minutes per side until browned. Remove from the pan and drain on a plate lined with kitchen paper. Repeat with the remaining steaks and add more oil, if needed. Keep warm.
- Keep the pan on the heat and whisk in the two tablespoons of flour, scraping up any brown bits.
- Reduce the heat to medium and cook, stirring frequently, until the flour is browned.
- Slowly whisk in the whole milk until the mixture is smooth. Season with the remaining salt and pepper. Reduce the heat to low and sprinkle over the spring onions. Cover the pan with a lid, or a sheet of foil, and simmer for 10-15 minutes until thickened.
- Split the warm biscuits in half and top with the chicken-fried steak and drizzle with gravy.
Per Serving 979kcals, 36.3g fat (17.6g saturated), 105.5g carbs, 15.8g sugars, 35.3g protein, 3.5g fibre, 1.006g sodium
What defines an American biscuit?
American biscuits are similar to scones, but are much softer rather than browned and crisp on the outside. They are usually served as an accompaniment to chicken and roasts, and often served with white, peppery gravy.
What’s in a name?
Chicken-fried steak is the term for steak that is coated in batter, then fried until crisp — exactly as you would do when making Southern fried chicken!