This is a throw back from last May! I just love that National Brisket Day and National Biscuit Day are next to each other on the calendar. But really, there’s no place you could put National Biscuit Day and not have it meld with whatever other food day is next to it. Am I right?!
Brisket on a Biscuit!
Or, to be more exact, Braised Brisket on a Savory Green Onion Biscuit with Spicy Quick Pickled Radishes. So today, May 28th, is National Brisket Day. Tomorrow, May 29th, is National Biscuit Day. You know I’m going somewhere with this. They make a natural combination!
Let me first say that finding brisket was a saga. I grew up eating it every month or more so I couldn’t believe it was so hard to find. Apparently, most stores only have it around Easter time (at least here in Southern California). The only one I could find was ginormous. I mean it. 13 pounds! I had to cut the thing into 3 chunks and freeze two of them for later. And it took me laying my two largest cutting boards side by side to even do that. It was more than two feet long!
Anyway, back to the sandwich here. When I saw brisket day and biscuit day on the calendar, I just couldn’t separate the two. The sandwich popped into my head and I had to make it happen. As it rolled around in my brain, I slowly started adding in more details. Why not a more savory biscuit? I added in green onion and black pepper. I contemplated cheddar too, but decided against it. Feel free to add some on your own though.
Then I thought it might need a little something extra, and that’s where I came up with spicy quick pickled radish chips.
So here’s how you make the brisket:
Start that brisket going first because it takes a long time. We’re talking low and slow here. You could also do it a day ahead if you’re serving a crowd. For that matter, you could do the radishes a day ahead too. They need time to chill.
Put a little olive oil in an oven safe heavy bottom dish or dutch oven over medium high heat. Rub the brisket (mine was 2.2 pounds) generously with Pappy’s. That’s just what I have always used. That link is NOT an affiliate link. I just wanted you to know what it is. I grew up using this on tri-tip, london broil, and brisket. Be generous rubbing down your brisket on all sides. Then brown it on both sides in the pot you’re using. Add about half an inch of water and cover with foil. Braise this for about 3 hours at 300 degrees. Check it every now and then after an hour and half to make sure it isn’t going dry (add water if necessary). It is ready when you can twist a fork in it and fairy easily shred. Let it rest for 15 minutes before shredding.
Meanwhile, start the radish quick pickles.
For the radishes: (adapted from cookieandkate.com)
1 bunch of radishes
3/4 cup white wine vinegar
3/4 cup cold water
3 Tablespoons honey
2 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
Clean the radishes and slice them thin. Put them in a jar. Combine the rest of the ingredients in a small saucepan and bring to a boil. As soon as it begins to boil and the honey is dissolved, pour it over the radishes. Let cool enough to put a lid on and refrigerate. These are best cold on the sandwich. What you don’t use on these sandwiches can be kept in the fridge for a week or two, but they are crispest within a few days.
For the biscuits:
2 cups all purpose flour
1 Tablespoon + 1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
4 Tablespoons cold butter
1 cup cold milk
1/3 cup green onions, sliced thin (green parts only)
1/2 teaspoon black pepper
Bump the oven up to 450.
Combine the flour, baking powder, baking soda, salt and pepper. Cut in the butter until it resembles course crumbs. The less mixing you have to do with these the softer they will be. Mix in the milk with the minimum mixing needed to get it incorporated. Gently fold in the green onions.
Gently pat out the biscuit dough onto a floured surface until about and inch to an inch and a half thick. Use a round cutter to cut biscuits straight up and down, don’t twist the cutter. I used a 3″ cutter on these so they would be bigger for a sandwich.
Lay, barely touching each other, on a greased cookie sheet and bake for 12-18 minutes, until golden on top.
Ready to assemble this delight?
Open up a hot biscuit and slather on some butter.
Shred the brisket and add enough juice from the pan to keep it juicy, but not enough to get the biscuit soggy. Lay some on the hot biscuit.