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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:
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.
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.
2 ¼cupunbleached all-purpose flourplus ½ cup-1 cup for rolling
1stick unsalted buttercold
Collard Green Slaw
1bunch collardswashed, stems removed, sliced
¼head red cabbagewashed, stem removed, sliced
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 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.
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.