A cross between cornbread and biscuits, these buttery-crumbly sandwiches are our new favorite way to enjoy classic brisket.
Brisket and Biscuits
Yield: 6 servings
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- 1 2⁄3 cups all-purpose flour
- 1⁄3 cup plain cornmeal
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, cubed
- 1 cup whole buttermilk
- 1 pound sliced smoked brisket
- 6 slices Cheddar cheese
- Dill pickle slices
- Preheat oven to 425°. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Cut in butter with a fork or pastry blender until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Add buttermilk, stirring just until moistened.
- Turn dough out onto a lightly floured surface. Knead gently 4 or 5 times. Roll dough to approximately 3⁄4 inch thick. Using a 3-inch round cutter dipped in flour, cut dough, without twisting cutter. Place 1 inch apart on prepared pan. Gently reroll scraps as needed.
- Bake until golden brown, approximately 12 minutes. Let stand 10 minutes. Split biscuits horizontally; set tops aside. Divide brisket and cheese evenly among bottom halves of biscuits.
- Bake until cheese melts, approximately 2 minutes. Top with pickles and biscuit tops
Taste of the South https://www.tasteofthesouthmagazine.com/