You may certainly use your own biscuit recipe or frozen biscuits instead of making these biscuits from scratch, but make sure you butter the biscuits with a huge pat of real salted butter before adding the hot steak. That is what makes the “gravy” sauce.
This recipe was copied from the book “Magic City Cravings”
3 Tbsp vegetable oil, divided
2 cloves garlic, minced
1 tsp kosher salt, divided
1/2 tsp ground black pepper, divided
2 pounds beef tenderloin, sliced into 1/4 – 1/2 inch medallions
3 cups all-purpose flour, plus more for dusting
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup shortening
1 1/4 cups whole buttermilk
1 stick salted butter (1/2 cup), room temperature
1. For the steak:
2. In a glass bowl or plastic zip-top bag, add 2 Tbsp oil, garlic, 1/2 tsp salt, and 1/4 tsp pepper and whisk or shake well to make the marinade. Add the beef. Marinate in the refrigerator for at least 8 hours and up to 24 hours.
3. For the biscuits:
4. Preheat oven to 425°. Remove the beef from the refrigerator and allow to come to room temperature.
5. In a large bowl, whisk flour, baking powder, baking soda, and salt together. Cut in shortening using a pasrty cutter or two forks until incorporated. Make a well in the center of the flour. Pour in the buttermilk. Stir to combine, just until it comes together; the dough should be shaggy and slightly wet.
6. Lightly dust the counter with flour. Turn the dough out. Dust the top and your hands. Fold the dough over onto itself, dusting and kneading for approximately 5 minutes. Dust a rolling pin; roll the dough out about 1/3 inch thick.
7. Using a 2-inch biscuit cutter, press into flour and then press straight down into the dough. Place the biscuits on a baking sheet, making sure they are slightly touching. Bake on the lower shelf for 10 minutes. Rotate pan and bake 3-4 more minutes until golden brown.
8. Remove the meat from the marinade. Shake off the excess marinade, but do not blot. Salt and pepper both sides and sear 1 minute per side. Remove to a heated plate until the biscuits are done.
9. To serve, split the hot biscuit, add a pat of butter to the inside of each biscuit, and put a slice of the hot tenderloin inside. The biscuits are meant to be served with the butter dripping from them, making a kind of sauce when combined with the juices from the hot tenderloin.
Yield: 12 biscuits