Red Velvet Biscuits with BBQ Brisket

Name: Red Velvet Biscuits with BBQ Brisket
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 ¼ cup unbleached all-purpose flour (plus ½ cup-1 cup for rolling); 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 tablespoon sugar; 1 stick unsalted butter (cold); ¾ cup buttermilk; 1 oz. red dye; 2 lbs. brisket (partial fat cap removed); 2 tablespoons savory seasoning or season salt; 4 cups of favorite bbq sauce; 1 bunch collards (washed, stems removed, sliced); ¼ head red cabbage (washed, stem removed, sliced); ½ cup mayonnaise; ¼ cup white vinegar; ½ teaspoon salt; ½ teaspoon black pepper

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In honor of Juneteenth I decided to make red velvet buttermilk biscuits with bbq brisket and collard coleslaw.

Red food dominates the dinner menu during the Juneteenth, whether it’s barbecue, red velvet cake, red soda, hibiscus tea, watermelon or strawberries. Southerners have many tales on the reason why red food is used during the celebration from the bloodshed of millions of slaves to rituals of the Asante tribe.

Red Velvet Biscuits with BBQ Brisket Cooking Tips:

You want to have a nice layer of fat on your brisket this will keep it moist and from drying out over the 5 hour cook time.

Can you make ahead?

Freezer: Red Velvet Biscuits: After biscuits cools off, store in a freezer storage bag. Keep in the freezer for 5 months max. Thaw 12 hours before using.

Fridge: Red Velvet Biscuits: After biscuits cools off, place in an airtight container in the fridge for 7 days max.

BBQ Brisket: After briskets cools off, place in an airtight container in the fridge for 7 days max.

Collard Coleslaw: Place in an airtight container in the fridge for 3 days max.

Reheating: Red Velvet Biscuits: Pop in a 350-degree oven for 5-8 minutes.

BBQ Brisket: Pop in a 350-degree oven for 10-15 minutes.

latest Recipe Video:

Substitution Options:

You can use a plant based dye for the biscuits.

You can use any milk you have in place of the buttermilk but you’ll be sacrificing flavor.

You can use a vegan mayonnaise for the coleslaw.

juneteenth Cookout:

I’m participating in the 2020 Juneteenth Cookout Takeover. This initiative was established to encourage the celebration of Juneteenth – a jubilee of freedom to commemorate the end of slavery – and to amplify the food traditions of black culinary creatives.

Juneteenth (a merge of the words/date June Nineteenth) marks the date in 1865 that the last enslaved people learned of their freedom. And for over 150 years since, Black American families, home-cooks, chefs, and culinarians have commemorated the summer holiday with a wide range of food traditions that tell a story of the perseverance of a people.

juneteenth Cookout List:

A Girl Called Adri | Blackened Catfish

Beautiful Eats & Things | Spiced Grilled Peaches

Black Girls Who Brunch | Brown Butter Sweet Potato Cake

Brazilian Kitchen Abroad | Brazilian Collard Greens with Bacon

Britney Breaks Bread | Buttermilk Fried Chicken with Sour Cream and Honey Sauce

Brownbelle | Watermelon Hibiscus Whiskey Smash

Butter Be Ready | Chicken and Waffles

Chef and Steward | Watermelon and Feta Salad

Chef Curl Ardee | Honey and Butter Cornbread

Chenée Today | Lemon Icebox Pie

Christy Irene | Crawfish Etoufee

Collards Are The Old Kale | Guaymas Shrimp

Confessions of a clean foodie | Mint Peach Spritzer

Cooking to a T Jamaican | Beef Patties

Cooks with Soul | BBQ in Jar

Dash of Jazz | Golden Pineapple Pound Cake

Dish It With Tisha | Honey Jerk Shrimp

DMR Fine Foods | Blackberry Ginger Soda

Dom N’ The City | Pound Cake

Domestic Dee | Easy Berry Fruit Salad

Dude That Cookz | Cajun White Beans

Erique Berry Co | Three Green Summer Salad

Ethically Living | Vegan Jackfruit Jamaican Patties

Food Fidelity | Nigerian Beef Suya Skewers

Food Is Love Made Edible | Smothered Okra with Chicken & Sausage

FoodLoveTog | Braised Cabbage & Johnny cakes

Forks and Straws | Cassava Corn Waffles with Shrimp Creole

Geo’s Table | Curried Potato Salad

Gristle & Gossip | Sweet Potato Honey Cornbread Cake

Heal Me Delicious | Trinidadian Callaloo

Immaculate Ruému | Chin-Chin

Jamieson Diaries | Crockpot Smoked Red Beans

Kenneth Temple | Red Velvet Biscuit with BBQ Brisket

Kenya Rae | Pork free baked beans

Lenox Bakery | Sweet Potato Cheesecake

Maple Points | Peas & Rice – Guyanese Style

Marisa Moore Nutrition | Fresh Peach Iced Tea

Meiko and the Dish | Strawberry Cornbread Skillet Cobbler

Murielle Banackissa | Vegan Saka Saka (Congolese Cassava Leaf & Spinach Stew)

My Fabulous Food | Black eye peas with smoked turkey

Nik Snacks | Easy BBQ Pork Ribs

On Ty’s Plate | Watermelon Limeade

Open Invitation Entertainment | Coconut Collard Greens

Orchids + Sweet Tea | The Ultimate Vegan Mac + Cheese

Our Perfect Palette | Jollof Rice

Peaches 2 Peaches | Vanilla Cake With Caramel Poached Pears

Pink Owl Kitchen | Strawberry Buttermilk Biscuits

Razzle Dazzle Life | Southern Peach Cobbler

Rosalynn Daniels | Southern Tomato Pie

Savor and Sage | Black-Eyed Pea Salad

Savory Thoughts | Jus Citron (Haitian Lemonade)

Seasoned To Taste | Cajun Shrimp Deviled Eggs

Sense & Edibility | Blackberry Cobbler

Simply LaKita | Candied Yams

Slice & Torte | Fried Softshell Crab

Slight Kitchen Werk | Roasted Sweet Potato Salad

Sweet & Sorrel | Baked Jerk Chicken

Sweet Savant | Black Eyed Peas and Sweet Potato Salad

That Green Lyfe | Vegan Red Red Stew (Spicy Ghanaian Black-Eyed Peas) and Plantain

The Dana Renee Way | Sweet Potato Cornbread

The Hangry Woman | Jamaican Jerk Wings

The Hungry Hutch | Southern-Style Sweet Tea

The Kitchenista Diaries | Grilled Lemon Pepper Wings

The Vgn Way | Juneteenth Hibiscus Strawberry Vegan Ice Cream

This Worthey Life | Strawberry Soda

This African Cooks | Ghanaian kebabs Whole30 style

Vegan With Curves | Slow Cooker Black Eyed Pea Sweet Potato Soup

Whisk it Real Gud | Southern Sweet Potato Pie

Recipe:

Red Velvet Biscuit Sandwich with BBQ Brisket & Collards Green Cole Slaw

Red Velvet Biscuits with BBQ Brisket

Juneteenth is the celebration of the end of slavery. Red food dominates the dinner menu during the Juneteenth, whether it’s barbecue, red velvet cake, red soda, hibiscus tea, watermelon or strawberries. Southerners have many tales on the reason why red food is used during the celebration from the bloodshed of millions of slaves all the way back to rituals of the Asante tribe. To put my twist on it I’m using two of my favorite foods biscuits and brisket.

5 from 1 vote

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Appetizer, Main Course, Side Dish

Cuisine American, Southern

Servings

Calories

Ingredients

Red Velvet Biscuits

2 ¼ cup unbleached all-purpose flour plus ½ cup-1 cup for rolling
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon sugar
1 stick unsalted butter cold
¾ cup buttermilk
1 oz. red dye

BBQ Brisket

2 lbs. brisket partial fat cap removed
2 tablespoons savory seasoning or season salt
4 cups of favorite bbq sauce

Collard Green Slaw

1 bunch collards washed, stems removed, sliced
¼ head red cabbage washed, stem removed, sliced
½ cup mayonnaise
¼ cup white vinegar
½ teaspoon salt
½ teaspoon black pepper

Instructions

In a large bowl add flour, baking powder, baking soda, salt and sugar stir together with hand. Slice butter into flour and with hands blend until coarse. Make a hole in middle then add buttermilk and red dye. Mix until a dough is formed, pour on floured work surface and knead 5 times and roll out to 1/4 inch (right past point on your finger. Cut with floured biscuit cutter. Add to baking sheet and pop in oven for 15-17 minutes.
Preheat oven to 250 F. Season brisket evenly on both sides and on a foiled lined baking sheet, add brisket and pop in the oven for 5 hours. Remove from the oven and pour 3 cups of bbq sauce over and sit to the side to cool for 30 minutes. After brisket has rested slice and sit to the side.
In a bowl mix mayonnaise, vinegar, salt and pepper together, toss collards and cabbage and sit to the side for 10 minutes before serving.
To assemble: slice biscuit in half and add as much brisket as you like, add 2 tablespoons of bbq sauce, collards then place top layer biscuit and enjoy.

Notes

Preheat 425 F.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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Red Velvet Biscuit with BBQ Brisket

Red Velvet Biscuits with BBQ Brisket

Red Velvet Biscuits with BBQ Brisket Cooking Tips:

Can you make ahead?

latest Recipe Video:

Substitution Options:

juneteenth Cookout:

juneteenth Cookout List:

VEGETARIAN/VEGAN LIST:

VEGAN LIST:

Gluten-free, Keto, Paleo, Whole 30 LIST:

Recipe: