This breakfast all started with scraps.
One of the ways we try to save money is buying subprimal cuts of meat like pork loins, whole ribeyes, or beef tenderloins and cutting them myself down into retail cuts like pork chops, ribeye steaks, and beef roasts. Then Alexis vacuum seals the cuts, labels them and freezes them for use over the next 1 to 2 months.
But you will end up with some scraps. You can't just throw them all away, some have pieces of usable meat. Your best friend is the meat mallet, one with a flat edge and a torturous looking serrated edge. Pound the lean pieces with the flat edge and the fattier pieces with the serrated edge to tenderize and break up the connective tissue. A jaccard would come in handy if I had one.
So what to do with a plateful of thin ribeye steak? Normally, Philly cheesesteak sandwiches but Alexis decided to try her hand at making steak biscuits.
First she made the biscuit dough using 2 1/4 cup of Bisquick and 1 cup of Cruze Farms Buttermilk. She rolled out the dough and cut it into biscuits, letting them sit for about an hour.
The she baked them for 8-10 minutes at 450f, until they were golden brown.
While that was going on, she seasoned the steak with salt, pepper and a touch of Tiger seasoning that Larry got me to try.
Waiting for the cast iron pan to get preheated over medium high heat, she set up her stations of self rising flour seasoned with salt and pepper and an egg wash (4 eggs, 1/2 cup buttermilk).
For the frying, Alexis had about 1/4" of safflower oil (any high heat oil will do except maybe Havoline 5W-30). She dipped the steak in the flour, then the egg wash, and back into the flour. They fried very quickly, probably only 2-3 minutes per side.
She removed them to a cooling rack over paper towels to let any grease drain.
I have been ruined, I don't think I can ever eat a steak biscuit at Hardee's ever again after having these light, delicious bundles of Southern goodness.
What do you mean I didn't help make this breakfast? I helped....I took pictures and got in the way :)