Biscuits with pulled brisket and milk gravy recipe

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• Cuisine: USA
• Prep Time: 30 min(s)
• Cook Time: 2 hr(s) 30 min(s)
• Serves 6

American “biscuits”, a staple in Southern cuisine, are similar to scones and are often served with a milk gravy. For a less rich alternative to the creamy gravy, try barbecue or chilli sauce.

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Ingredients
335 g (2¼ cups) plain flour
3 tsp baking powder
60 g cold unsalted butter, chopped
2 tbsp chopped chives
250 ml (1 cup) milk
1 egg, beaten with 2 tsp water
shredded lettuce, to serve

Shredded brisket
2 tbsp chilli flakes
2 tbsp ground cumin
1 tbsp vegetable oil
800 g beef brisket
6 garlic cloves
80 ml (⅓ cup) red wine vinegar

Milk gravy
60 g (¼ cup) beef dripping*
50 g (⅓ cup) plain flour
500 ml (2 cups) milk

Preparation
To make shredded brisket, preheat oven to 150°C. Toast chilli flakes and cumin in a flameproof lidded roasting pan over low heat, stirring, for 2 minutes or until fragrant. Increase heat to high, then add oil, beef, garlic and 3 tsp salt, turning beef to coat in spices. Add vinegar and cook for 2 minutes or until almost evaporated. Add 1.5 liters water and bring to the boil.

Remove from heat, cover with foil, then the lid. Bake for 2 hours or until beef is meltingly tender. Stand for 30 minutes, then shred using 2 forks. Toss in pan juices, cover and set aside.

Meanwhile, to make biscuits, preheat oven to 210°C. Process flour, baking powder, butter and ½ tsp salt in a food processor until the mixture resembles fine breadcrumbs. Transfer to a bowl and stir in chives and enough milk until mixture forms a soft dough.

Transfer dough to a lightly floured work surface and shape into a ball. Shape into a 2 cm-thick disc and cut out 6 rounds using a 9 cm cutter, re-rolling scraps if necessary. Place onto an ungreased oven tray, 2 cm apart, and prick tops with a fork. Brush with egg wash and bake for 20 minutes or until golden and biscuits sound hollow when tapped with your fingers. Keep warm.

To make gravy, heat dripping in a saucepan over medium heat. Stir in flour and ½ tsp salt, and cook, stirring, for 5 minutes or until golden. Gradually whisk in milk, whisking well after each addition, until smooth. Bring to the boil, then cook for 2 minutes or until thickened. Cover surface with plastic wrap and keep warm until needed. Makes 2 cups.

To serve, cut biscuits in half and fill with lettuce, shredded brisket and milk gravy.

* Available from supermarkets and butchers.

As seen in Feast Magazine, Issue 14, pg86.

Photography by Derek Swalwell

If you enjoyed this Biscuits with pulled brisket and milk gravy recipe then browse more USA recipes, meat recipes, baking recipes and our most popular chanciness chicken rice recipe.