Brisket on a Biscuit

National Brisket Day and National Biscuit Day are not only next to each other on the calendar, but they work extremely well together in this savory biscuit sandwich!

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 -

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

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. 

green onion black pepper biscuits

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.

green onion black pepper biscuit

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.

brisket biscuit Then lay on cold radish pickles.  Put the top on and…Enjoy!

brisket on a biscuit

Bacon Bourbon Grilled Cheese

A garlic bourbon aoli and bacon elevate a grilled cheese sandwich to heaven.

I was in Trader Joes the other day and they had pita crackers and caramelized onion cheddar for tasting.  “Cheddar with caramelized onions?”  I said.  “Is that new?”

“No.  We’ve had it a while.”  How on earth did I miss that?!

Just look at this tangy cheddar sweet onion cube of goodness:

caramelized onion cheddar from Trader JoesI had to stop myself from sitting down with the block and a knife and just eating it all.  But I HAD to use it.  I decided the best way to break in my new found ingredient was a grilled cheese sandwich.  Hence:

bacon bourbon grilled cheese

I started with a garlic bourbon aoli.  While I was making the aoli, bacon was crisping up in the oven.  To make the aoli I mixed about a third of a cup of mayo, a tablespoon of choppped garlic, a splash of bourbon (use how much of it you’d like to taste), and salt and pepper. 

garlic bourbon aoliI mixed it all together and slathered it onto a mini french bread loaf.  It had lots of air holes and I spread on enough mayo mixture to fill ’em in.

slathered breadI slipped it under the broiler and let it melt down into the bread.  I didn’t leave it too long because I wanted it to go in again, without being over done.  So once the aoli was melted down, I added some fairly thick slabs of the cheese and put it back in  until the cheese was bubble and starting to brown.

broiled-cheddar-breadThe now cooked bacon went on and this is where I put the top on and went to town. You could add arugula here but I didn’t have any on hand.  This would also go great with kale chips on the side.

Next time you’re at Trader Joe’s, I’d encourage you to pick up some of this cheese and try it out.  And no, I’m not an affiliate blogger for TJ or anything like that.  🙂  Just a lover of good cheese.  And grilled cheese sandwiches.


Bacon Bourbon Grilled Cheese
Serves 1
A garlic bacon aoli and bacon with a caramelized onion cheddar make grilled cheese heaven.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 1/3 cup mayonnaise
  2. 1 tablespoon chopped garlic
  3. 1 tablespoon (or more for taste) bourbon
  4. 1 mini loaf of soft bread
  5. 2-4 ounces caramelized onion cheddar
  6. 3 strips bacon
  7. arugula (optional)
  8. salt and pepper to taste
  1. Cook bacon. Drain.
  2. Meanwhile, mix the mayo, garlic, bourbon, salt and pepper in a small bowl to make aoli.
  3. Slice bread in half. Slather with aoli and broil for about 2 minutes, until the aoli is melted down into the bread.
  4. Lay cheddar slices on bread and return to broiler until melted and starting to brown (4-6 min).
  5. Add bacon and, if desired, arugula to bread and cheese and enjoy!
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