10/12/2026
101 Steak and Potato Variations Pt. 3: Potato Biscuits with Steak Gravy 🥔🥩 An insanely tasty spin on a delicious breakfast dish 😮💨
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Servings: 3
Total time: 1 hour 30 minutes
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Potato Biscuits
3 1/2 cups AP Flour
2 Tbsp Baking powder
1/2 tsp Baking Soda
2 tsp kosher salt
1 tbsp granulated sugar
2 sticks (1 cup) unsalted butter, frozen grated
1 1/2 cups mashed potatoes
1 cup very cold buttermilk, plus 3-4 tbs additional buttermilk for brushing the top of biscuits
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Steak Gravy
Leftover steak juices + 1 Tbsp butter
1/4 cup AP flour
2 1/2 cups milk
Thyme and Rosemary sprigs
Salt, pepper, garlic to taste
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Mashed potatoes:
2-3 russet potatoes, peeled and quartered
2 Tbsp melted butter
3 Tbsp milk
Salt, pepper, garlic to taste
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Instructions:
-Put your butter in the freezer until very firm then grate it using the larger holes on a box grater and return it to the freezer while you prep everything else.
-For the mashed potatoes, you’re welcome to use leftover OR make it fresh; just be sure it has cooled before adding it to the biscuit mixture.
-Heat oven to 425F. In a large bowl, whisk together flour, baking powder, baking soda, granulated sugar, kosher salt, and fresh rosemary.
-Add in the frozen butter and gently toss around with a fork until all those butter shards are coated in flour, ensuring you don’t mix it all firmly.
-Add in mashed potatoes and buttermilk and gently mix with your hand or a spoon until you have a shaggy dough (be sure not to knead)
-Pour out the dough onto a lightly floured surface and gently form into a rectangle. Roll gently and fold, then roll, then fold to create layers. Do not knead.
-Slice into 6 total biscuits (you want these to be thick) about 2 inches thick, then place onto a baking sheet. Brush the tops with buttermilk then put the sheet in the freezer for 10-15 mins.
-From the freezer, place into the oven for 18-20 minutes until they’ve expanded and browned. You could also check the internal temp if you’d like (should read ~200°F).
-While they’re baking, make the steak and gravy. After steaks are cooked, mix in butter with the remaining steak juices, then whisk in milk, rosemary, and thyme until thickened. The steaks should be done resting by the time the gravy is finished.
-Cut the steak into small pieces and mix in with the gravy. At this point the biscuits should be finished. Top with the gravy and some parsley and enjoy!
