Beef Brisket Breakfast Biscuits

This dish takes some forward thinking. You’ll need to set yourself up for success by cooking the beef overnight. Well worth the effort for your future self, and your future self… you’re making a lot of beef. 

Wine Suggestion:

Elgin Ridge Pinot Noir

This versatile and organic wine releases delicious aromas of sweet dark cherries and roasted cocoa beans. On the palate, it echoes the cherries, along with a hint of spice and a silky texture.

elgin ridge 282 pinot noir 2013 e1478153427600 Beef Brisket Breakfast Biscuits

Elgin Ridge is situated in Elgin, South Africa. The family-run farm produces small volumes of wine from certified organically grown grapes. Every bottle with the Elgin Ridge label, truly represents their dedication to quality.



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


  1. 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.
  2. 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.