The wonderful Cthulu Omegon inspired me to make this dish as he is always loving his sammiches.
Omegon's Channel: https://www.youtube.com/channel/UCRQecYxcxGQiNsuHnoMOwGA
My twitter: @Cookingcreator
My email: [email protected]
The recipe for the biscuits:
2 C All purpose Flour
3 tsp Baking powder
1
tsp
Salt
1/3 C Shortening
3/4 C Milk.
Preheat overn to 450 F. Sift together dry ingredients. Cut shortening into four mixture using a pastry cutter or a fork, until it reaches the consistency of coarse cornmeal. Gradually pour in the milk and blend well. If the dough seems to dry, add just a little bit more milk to form dough just moist enough to leave the side of the bowl. Turn dough onto a lightly floured surface to knead. Fold dough 3 to four times, incorporating some of the flour from beneath it. Gently press dough into the bottom of an ungreased baking sheet. Bake at 450 F for 10 minutes for fluffy bottom biscuit, or for 12 minutes for a more crunchy bread.
Double the batch to make it a sammich.
Recipe for Salisbury Steak:
1 Egg
3 Tbsp Crushed Ritz Crackers
1/4 tsp Rubbed Sage
2 Tbsp Butter (optional)
1 tsp Salt
1/4 tsp Pepper
1 lb Ground Beef
3 Tbsp Flour
2 tsp Beef Buillon
In a medium bowl, combine egg, bread crumbs, sat, pepper, and sage. Mix well. Shape into small, thin patties. In a skillet, with temp set to med. cook patties until they are browned, remove from skillet and set aside. In the skillet, add flour and bouillon, mix well, so that there are no clumps. Add water, stirring constantly until smooth and blended. Return patties to gravy and cook over low heat until the gravy starts to bubble. Remove from heat.
Spoon the Salisbury steaks over the biscuits, if you chose to make an open face sammich, you can end here. If you chose to make the sammich, then once the Salisbury steaks have been layered on the lower half, cover with the other biscuit.
Serve and enjoy!
Thanks for watching!
