Chicken Fried Steak and Biscuit Sliders

can (16.3 oz) Pillsbury Grands Homestyle refrigerated Southern style biscuits 
lb beef cube steak, cut into 8 pieces
1/2 teaspoon onion powder
Salt and freshly ground pepper to taste
1/2 cup Bisquick mix
cup buttermilk
cup Progresso plain bread crumbs
1/2 cup vegetable oil
small onion, thinly sliced 
tablespoons  Bisquick mix
cup milk

  • Bake biscuits as directed on can.
  • 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.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks; cook 6 to 8 minutes, turning once, until thoroughly cooked. Remove from skillet to plate; cover with foil to keep warm.
  • 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. Pour into skillet with onion. Cook 2 to 3 minutes, stirring frequently, until gravy is thickened.
  • Split warm biscuits in half. On each biscuit bottom, place 1 chicken fried steak. Spoon gravy over steaks; cover with biscuit tops.