Chicken Fried Steaks with Creamed Pan gravy and biscuits

Preheat a large, heavy skillet over meduim-high heat. Set steaks on a waxed-paper-lined work surface and cover with another piece of eaxed paper. Pound steaks to 1/4 inch thickness. Set steaks aside.

Line work surface with more wax paper. Make a pile of 1/2 cup flour on both ends of work space. Add cornmeal, paprika, salt, and pepper to one pile of flour. Beat eggs and water in a pie plate or shallow dish.

Cut steaks into 4 portions and coat first in plain flour, then in egg, and then in the seasoned flour and cornmeal mixture.

Add 2 tablespoons oil to hot skillet and brown 2 steaks at a time. As they brown, remove from the pan and add more oil, as needed. When the last 2 portions are browned, add the first two back to the pan with the others. Cover pan, lower heat to medium low and cook, covered, 15 minutes. Remove steaks to serving platter and pour off all but 2-3 tablespoons drippings. Add 2 tablespoons flour to the drippings, and cook, 2 minutes. Whisk in broth and season with salt and pepper. Add half and half or cream and whisk into gravy. When gravy bubbles, remove from heat. Serve steaks and warm biscuits with gravy on top.