I hope it is not too late for you to get this on your holiday menu. It is really good and really easy to do.
We have a wonderful store/eatery in downtown McKinney that serves these wonderful biscuits on Fridays only. This is my home version of them.
|First choice: You can purchase this jelly at Patina Green, or if you do not live in McKinney, you might find it at a upscale grocery. Any kind of Jalapeno jam or jelly would do. Or Raspberry Chipotle would also work. As shown below. (not the ginger one as shown)|
|Second choice: Raspberry Chipotle sauce.|
I used this brisket from Sam’s the first time I made them. It is pre cooked and slice. I chopped it fairly small. I threw away almost half of it that was fatty, so I took it back and got a refund. So you are on your own, if you want to try it. It has great flavor. I had used it one other time and did not have that problem.
The second time I made them I purchased chopped brisket at our wonderful Hutchins BBQ restaurant in McKinney. I’m sure you have a local spot where you can buy it. It is $12 to $16 per pound. You will need about one pound per 16-18 biscuits. You do not put alot on each one. FYI Brisket is on sale at Market Street this week for $2.97. Make your own if you are on a budget! And who isn’t?
I have only found this mix at Sam’s in the larger size that makes 30 biscuits (3 packages of 10). They have the box at Wal Mart that makes 10 biscuits. You will be making your biscuits a little smaller so you can get 12 out of the small package. You are going to need the larger size.
Prepare the biscuits according to package directions. Mix gently for a tender biscuit. You will need cheddar cheese and butter to add to the package mix. Use an ice cream scoop to make them uniform in size. I used one that is about 2 Tablespoons, 2 inches across. Dip the bottom of a glass in flour and tap them twice to flatten. Bake at 425 for 12-14 minutes. If you are using a dark cookie sheet decrease your baking time and watch the bottoms, the tops do not get very brown.
Brush the tops with the garlic butter mix that is in the box. (don’t skip this step, it is what makes them really good, if you are worried about fat, just brush them lightly) Allow to cool until you can handle.
With a serrated knife cut the biscuits in half. Apply a small amount of jelly on the bottom and top. Using the same ice cream scoop, place brisket on the biscuit, gently use your hand to press it into the jam. Place the top on it and GENTLY press again. Place them in a foil pan or a 9X13. Put parchment or wax paper between layers if you need to stack. Cover with foil. Can make them 2 days ahead. When ready to serve, place covered pans in a 325 oven for 20-30 minutes. (longer if stacked X3)
You will need:
Red Lobster Biscuit mix
1/2 cup cheddar cheese per 10-12 biscuits
1/3 cup butter per 10-12 biscuits
1 pound chopped brisket per 16-18 biscuits
1/2 jar of Blackberry Jalapeno jelly per 10-12 biscuits
Merry Christmas! Enjoy your family and friends this holiday season. Jesus is the reason we celebrate. Happy Birthday Jesus!