Country Fried Steak with Biscuits & Gravy

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Country Fried Steak with Biscuits & Gravy Country Fried Steak with Biscuits & Gravy Recipe Courtesy of

Servings: 4 (steak & gravy) - 3 dozen biscuits
Prep Time: 15 min
Cook Time: 1 hour 12 min
Difficulty: Easy

Ingredients Add to grocery list

Steak and Gravy:
1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon Paula Deen’s House Seasoning, recipe follows
1 teaspoon seasoning salt
2 cups buttermilk
2/3 cup vegetable oil
1 1/2 teaspoons salt
1 quart whole milk
1/2 teaspoon monosodium glutamate (recommended: Ac’cent), optional
1 bunch green onions, or 1 medium yellow onion, sliced

Basic Biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening (recommended: Crisco)
2 cups buttermilk





Steak and Gravy:

Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed. 

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk and the Ac’cent, if using stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes. 


Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Split biscuits in half and top with country fried steak and drizzle with gravy.

Steak and Gravy
Prep Time: 15 minutes
Cook Time: 1 hour

Cook Time: 12 minutes

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Show: Paula's Home Cooking/Paula Deen Celebrates
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Reader Comments:


Hi Paula, I was so glad to find you! I thought you were not on since leaving food network. By accident I decided to type in Paula Dean recipes and here I am! What a nice surprise. I just love your recipes. Virginia Showers

By Virginia Showers on November 02, 2013


Dear Paula,Jamie, Bobby, and Family, You have many, many friends you have never met--I am one of them. Keep your heads up and your faith strong.This is an awful time in your lives, but it will pass. Just know that many of us love you, support you, and will keep you in our prayers.There will always be those who can't wait to tear down--your true friends will be there to lift you up. We love you.

By Linda Isaacs on July 02, 2013


I used smoked sausage instead. It was good but hard to keep lit.

By Tombstone on April 03, 2012


OMG - this is out of this world!i didn't have paula's seasoning, so i substituted it with emeril's. however, i did place an order for paula's seasoning today and really look forward to getting new hubby loves-loves-loves the cookin...especially the recipes from paula deen! i also recently made the grilled peanut butter and banana sandwich and the stuffed peanut butter/banana french toast for him...both big hits! a must try is the baked french toast with the praline topping - to die for! hint - i always turn the bread over right before i bake it and i also pour some of the liquid out (suppose you could just decrease the amount from the start). it just came out too soggy before.

By annie outlaw on March 21, 2012


Hi Cmunoz, Paula uses dry yeast:

By Jonathan Able on December 15, 2011


Hi paula just wanted to know if u use a dry, or wet, yeast for your biscuits?

By Cmunoz on December 09, 2011


Thank you Paula, This is an excellent one of my favorite dishes. Thank you for keeping the old recipes a live. Spice

By Ronda Griffin on October 21, 2011


Hi Jean, I think this is the recipe you're looking for:

By Jonathan Able on March 31, 2011


I love watching your shows and getting new ideas for cooking. I am 51 yrs old and on disability but love to cook the southern way. I was watching your show thursday 3/17/11. The steak and gravy sounds wonderful. I would love to have another Iron pan in my kitchen, But have never seen one like you used for your Biscuits. Where did you find this product and is it affordable. Thank you for all the wonderful Ideas and recipes you share with food lovers like me. And thank you for your response, Gail Collins.

By Gail Collins on March 17, 2011


I make this for my family twice a month and I love how they think I am this fantastic cook. Thanks to you Mrs.Deen. My family and I just love your recipes. Sincerly, Veronica Haley

By Veronica Haley on March 17, 2011


some time ago you showed how to cook cubed steak and they were very tender and now i have forgotten the recipe would you kindly re-print it for me

By jean on February 22, 2011


Thank you Mrs. Paula Dean for having REAL food that people can make at home. Sincerly, Dianna

By Dianna canales on January 18, 2011


Biscuits taste kinda bland because they are yeast biscuits--thats a lot of yeast in them--I think I will stick with my self rising flour or else just use half the flour this recipe calls for like 2 1/2 cups of plain flour might do better

By Anonymous on September 19, 2010


The pan she uses is an oblong cast iron pan.Where can I find it?

By Anonymous on September 16, 2010


By Anonymous on August 11, 2010


The cast iron pan Paula uses on her FN shows for biscuits is her grandmother's hoecake pan. She sells a replica here: It works great for biscuits, pancakes etc.. Happy Cooking! Libbie Summers, Paula Deen Food Editor

By Libbie Summers on March 06, 2010


Wonderful recipes. I just ordered the cast iron grill on Paula's website at food tv, was wondering if someone can tell me where she bought the actual cast iron pan for the biscuits for the show? Love the look of it, can't seem to find one exactly like it. Thanks for any help.

By Anonymous on March 03, 2010


my steak was good, but biscuits, weren,t,they did not rise good, and tasted bland, i don,t know what i did wrong. seems like they should have more salt,than just 1t salt, for 5 cups of flour. any suggestions?

By Anonymous on March 03, 2010


By Anonymous on March 01, 2010


I tried this recipe last night for my husband and it was excellent! The steak fries up so crispy and tender and along with the gravy and biscuits it was just a really good meal!!!

By Anonymous on February 26, 2010

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