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    Home » Recipes » Beef

    May 9, 2019

    Red Velvet Biscuit with BBQ Brisket

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    Juneteenth-Cookout-Takeover-Banner

    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 Biscuit Sandwich with Brisket & Collards

    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.

    Red-Velvet-Biscuit-Sandwich-with-Brisket-Collards Green Coleslaw

    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   

    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    

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    Recipe:

    📖 Recipe

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

    Red Velvet Biscuits with BBQ Brisket

    Kenneth Temple
    Juneteenth is the celebration of the end of slavery. Red food dominates the dinner menu during the Juneteenth, so put my twist on it I’m using two of my favorite foods biscuits and brisket.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 hours hrs 20 minutes mins
    5 0 minutes mins
    Total Time 5 hours hrs 30 minutes mins
    Course Appetizer, Main Course, Side Dish
    Cuisine American, Southern
    Servings 8 persons
    Calories 682 kcal

    Ingredients
      

    BBQ Brisket

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

    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

    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
     

    BBQ Brisket

    • 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.

    Red Velvet Biscuits:

    • 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 ¼ inch (right past point on your finger. Cut with floured biscuit cutter. Add to baking sheet and pop in oven for 15-17 minutes.

    Collard Green Coleslaw:

    • 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: 0gCalories: 682kcalCarbohydrates: 91gProtein: 30gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 79mgSodium: 2202mgPotassium: 885mgFiber: 3gSugar: 51gVitamin A: 1588IUVitamin C: 16mgCalcium: 193mgIron: 6mg
    Keyword red velvet biscuits with bbq brisket
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    Comments

      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. cere says

      August 10, 2021 at 4:49 pm

      Nope, this isn't red velvet. Red velvet contains cocoa powder. This is just a dyed biscuit.

      Reply
      • Kenneth says

        August 11, 2021 at 9:04 pm

        Ok.

        Reply

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