Brisket Breakfast Biscuits

Ingredients (20)

• 2 large yellow onions, sliced into thick half moonsn/a
• 3 pounds beef brisket1361 g
• Coarse kosher salt and freshly ground black peppern/a
• 6 cloves garlic, mincedn/a
• 2 cups beef broth≈ 474 g
• 1 tablespoon Worcestershire sauce≈ 15 g
• 3 cups all-purpose flour≈ 375 g
• 1 tablespoon granulated sugar≈ 13 g
• 2 1/2 teaspoons baking powder≈ 12 g
• 1/2 teaspoon baking soda≈ 3 g
• 3/4 teaspoon salt≈ 4.5 g
• 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≈ 170 g
• 1 large egg, lightly beaten≈ 50 g
• 3/4 cup cold buttermilk≈ 183 g
• 1/2 cup sour cream≈ 115 g
• 3 tablespoons whole milk or heavy cream≈ 45 g
• 3 tablespoons freshly grated horseradish (more or less according to your taste)≈ 44 g
• 1 tablespoon fresh lemon juice≈ 15 g
• salt and fresh cracked black pepper to tasten/a

Toppings and extras

Listed, but not counted in the percentages below.

• dash of Worcestershire sauce≈ 0.4 g

flour 375 gbatter 2878 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.

• Fat45% · 69th percentile · median 40%
• Buttermilk91% · 62nd percentile · median 84%
• Leavening3.9% · 17th percentile · median 5.1%
• Sugar3.3% · 51st percentile · median 3.3%
• Salt1.2% · 28th percentile · median 1.6%

Oven

Temperature

400°F / 205°C

median 425°F

Time

15 to 18 minutes

median 15 minutes