Brisket Breakfast Biscuits
For the Brisket
- 2 large yellow onions, sliced into thick half moons
- 3 pounds beef brisket
- Coarse kosher salt and freshly ground black pepper
- 6 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
For the Biscuit
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup cold salted butter, cut into small cubes, plus 2 tablespoons melted to brush the biscuits, plus 2 tablespoons melted to brush the biscuits
- 1 large egg, lightly beaten
- 3/4 cup cold buttermilk
For the Horseradish Cream
- 1/2 cup sour cream
- 3 tablespoons whole milk or heavy cream
- 3 tablespoons freshly grated horseradish (more or less according to your taste)
- 1 tablespoon fresh lemon juice
- salt and fresh cracked black pepper to taste
- dash of Worcestershire sauce
- To make the brisket, season both sides of meat generously with salt and pepper. Place in the slow cooker and top with sliced onions and garlic cloves. Pour in the beef stock to cover about 2/3 to 3/4 of the meat. Add the Worcestershire sauce.
- Cover and cook for 6 to 8 hours. The longer the better. Flip the meat once or twice during baking but try to keep the lid on the slow cooker as much as possible.
- Remove the cooked brisket from the cooker and shred with a fork. Top with cooked onions and a few garlic cloves if you’d like.
- Allow to cool slightly before assembling the sandwiches.
- To make the biscuits, place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Using your fingers, quickly work the butter into the dry ingredients until some bits of butter are the size of oat flakes, some the size of small peas. Chunks of cold butter is what we want in our dough.
- In a small bowl or liquid measuring cup, combine egg and buttermilk and beat lightly with a fork.
- Create a well in the center of the flour mixture and add the egg mixture all at once. Stir into a shaggy mixture. The dough will be moist, but not overly wet.
- Turn dough out onto a lightly floured board and use a floured rolling pin to gently roll the dough into a into a 1-inch thick oval. At the short end of the dough closest to you, fold the dough over until the edge of the dough meets the center of the dough. Fold the top edge of the dough towards the center over the first fold. Gently roll the dough into a 1-inch oval and repeat the folding process again.
- After the second fold, again roll the dough out to a 1-inch thickness and use a 2-inch round biscuit cutter to cut biscuits. Press any dough scraps together to make a few more biscuits out of the remaining dough.
- Place 1-inch apart on the prepared baking sheet and brush lightly with melted butter.
- Bake for 15-18 minutes or until golden brown on top.
- To make the horseradish cream, in a small bowl stir together sour cream, fresh horseradish, lemon juice, salt, pepper, and the dash of Worcestershire. Stir well, cover and keep cool before serving.
- To assemble the sandwiches, slip a warm biscuit in half. Top the bottom generously with horseradish cream. Layer on brisket and a few onions. Add the poached egg and biscuit top. Enjoy warm!