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.
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
Dash of Jazz | Golden Pineapple Pound Cake
Dish It With Tisha | Honey Jerk Shrimp
DMR Fine Foods | Blackberry Ginger Soda
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
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
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
Recipe:
Red Velvet Biscuits with BBQ Brisket
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.
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