Braveheart® Texas Biscuits


  1. Heat deep fryer oil to 350-degrees F.
  2. 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.
  3. Dredge sirloin in unseasoned flour then egg wash followed by seasoned flour. Tap off excess flour.
  4. Cook in fryer until golden brown about 4-5 minutes.
  5. Warm biscuits then split and add cooked Braveheart® chicken fried steak in between each biscuit.
  6. In a saucepan over medium heat add oil, ham, onion, and garlic under medium high heat. Cook for 2-3 minutes.
  7. 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.


  • 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