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Red Velvet Biscuits with BBQ Brisket

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.

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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   

VEGETARIAN/VEGAN LIST:

Beautiful Eats & Things | Spiced Grilled Peaches

Brownbelle | Watermelon Hibiscus Whiskey Smash   

Chenée Today | Lemon Icebox Pie   

Dash of Jazz | Golden Pineapple Pound Cake

DMR Fine Foods | Blackberry Ginger Soda   

Erique Berry Co | Three Green Summer Salad   

Ethically Living | Vegan Jackfruit Jamaican Patties   

FoodLoveTog | Braised Cabbage & Johnny cakes    

Gristle & Gossip | Sweet Potato Honey Cornbread Cake

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)

Open Invitation Entertainment | Coconut Collard Greens   

Orchids + Sweet Tea | The Ultimate Vegan Mac + Cheese

Our Perfect Palette | Jollof Rice

Pink Owl Kitchen | Strawberry Buttermilk Biscuits

Savor and Sage | Black-Eyed Pea Salad   

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 Vgn Way | Juneteenth Hibiscus Strawberry Vegan Ice Cream

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

Whisk it Real Gud | Southern Sweet Potato Pie   

VEGAN LIST:

Beautiful Eats & Things | Spiced Grilled Peaches

Ethically Living | Vegan Jackfruit Jamaican Patties   

FoodLoveTog | Braised Cabbage & Johnny cakes    

Gristle & Gossip | Sweet Potato Honey Cornbread Cake

Maple Points | Peas & Rice – Guyanese Style   

Marisa Moore Nutrition | Fresh Peach Iced Tea

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

Open Invitation Entertainment | Coconut Collard Greens   

Orchids + Sweet Tea | The Ultimate Vegan Mac + Cheese

Savor and Sage | Black-Eyed Pea Salad   

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

The Vgn Way | Juneteenth Hibiscus Strawberry Vegan Ice Cream

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

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

A Girl Called Adri | Blackened Catfish   

Chef and Steward | Watermelon and Feta Salad   

Collards Are The Old Kale | Guaymas Shrimp   

Confessions of a clean foodie | Mint Peach Spritzer    

Heal Me Delicious | Trinidadian Callaloo   

Sweet & Sorrel | Baked Jerk Chicken   

The Hangry Woman | Jamaican Jerk Wings   

This African Cooks | Ghanaian kebabs Whole30 style    

Recipe:

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 2 votes

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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 4

Calories

Ingredients

  

1x2x3x

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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