Chicken Fried Steak and Biscuit Sliders

Ingredients

• 1 lb beef steaks cut into 8 pieces
• 16.3 oz grands flaky refrigerator biscuits refrigerated southern style canned
• 1 cup breadcrumbs plain
• 1 cup buttermilk 
• 1 cup milk 
• 1 small onion thinly sliced
• 0.5 teaspoon onion powder 
• 8 servings salt and pepper freshly ground to taste
• 0.5 cup vegetable oil 
• 0.5 cup frangelico 
• 2 tablespoons frangelico 
• 0.5 cup frangelico 
• 2 tablespoons frangelico 

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Bake biscuits as directed on can.
2. Meanwhile, season steak pieces on both sides with onion powder, salt and pepper. In 3 separate shallow bowls, place 1/2 cup Bisquick mix, the buttermilk and bread crumbs. Coat steak pieces on both sides with Bisquick mix, then dip in buttermilk and coat with bread crumbs.
3. In 12-inch nonstick skillet, heat oil over medium-high heat.
4. Add steaks; cook 6 to 8 minutes, turning once, until thoroughly cooked.
5. Remove from skillet to plate; cover with foil to keep warm.
6. In same skillet, cook onion over medium heat 5 to 7 minutes, stirring occasionally, until tender. In small bowl, stir together 2 tablespoons Bisquick mix and the milk until blended.
7. Pour into skillet with onion. Cook 2 to 3 minutes, stirring frequently, until gravy is thickened.
8. Split warm biscuits in half. On each biscuit bottom, place 1 chicken fried steak. Spoon gravy over steaks; cover with biscuit tops.