Chicken-Fried Steak Biscuits

• 24 pieces beef cube steaks, cut into 1.5-oz. pieces
• 1-1/2 tsp. salt
• 1-1/2 tsp. ground black pepper
• 3 cups buttermilk
• 3 cups flour
• 1/2 cup vegetable oil
• 24 each eggs
• 24 each biscuits (3 inch), split
• 3 cups A.1. Thick & Hearty Steak Sauce

1. Pound steak pieces to 1/4-inch thickness.
2. Season with salt and pepper; place in non-reactive container.
3. Pour buttermilk over steaks; turn to evenly coat both sides of each.
4. Refrigerate 1 hour.
5. Remove steaks from buttermilk; dredge in flour, then return to buttermilk, turning to evenly coat both sides of each.
6. Dredge in flour again.
7. Gently shake off excess flour.
8. Deep fry in 350 degrees F oil until lightly browned and done.
9. For each serving: Heat 1 tsp.
10. oil in omelet pan on medium heat.
11. Add egg; cooking omelet style, until almost done.
12. Remove from heat.
13. Fold into 3-inch square; place on bottom half of biscuit.
14. Top with 1 steak piece, 2 Tbsp.
15. steak sauce and top of biscuit.

beef, salt, ground black pepper, buttermilk, flour, vegetable oil, eggs, steak sauce

Taken from www.kraftrecipes.com/recipes/chicken-fried-steak-biscuits-136603.aspx (may not work)