Braveheart® Texas Biscuits
Braveheart® Texas Biscuits
Directions
- Heat deep fryer oil to 350-degrees F.
- Place 3 cups of flour in a bowl, whisk together eggs and water to make egg wash, combine remaining flour, garlic powder, salt, pepper, and onion powder in a separate bowl.
- Dredge sirloin in unseasoned flour then egg wash followed by seasoned flour. Tap off excess flour.
- Cook in fryer until golden brown about 4-5 minutes.
- Warm biscuits then split and add cooked Braveheart® chicken fried steak in between each biscuit.
- In a saucepan over medium heat add oil, ham, onion, and garlic under medium high heat. Cook for 2-3 minutes.
- Pour coffee into pan and allow to reduce by half then add alfredo and tomatoes. Simmer for 4-5 minutes then pour over the top of the biscuits.
Ingredients
- 4 Heritage Ovens® Biscuit(s)
- 4 oz Braveheart® Black Angus Beef Steak(s), Sirloin Fillet, pounded thin
- 6 cups West Creek® All-Purpose Flour
- 4 Nature's Best Dairy® Egg(s)
- 1 cup water
- 1 tbsp Magellan® Garlic Powder
- 1 tbsp Magellan® Onion Powder
- 1 tsp Magellan® sea salt
- 1 tsp Magellan® Black Pepper, ground
- for frying Brilliance® oil
- 3 cups Piancone® Alfredo Sauce
- 2 cups Luigi® Crushed Tomatoes
- 1 cup Roasters Exchange® Coffee Grinds, brewed
- 1 cup West Creek® ham , diced
- 1 cup Peak Fresh Produce® Onion(s), small dice
- 1 tsp Roma Garlic, minced
- 2 tbsp Piancone® Oil, Olive
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.