Let’s gooo — BBQ Brisket Biscuit Sliders are straight-up Southern soul meets backyard BBQ. Flaky biscuits. Tender, saucy brisket. Maybe a little slaw for crunch? These babies disappear fast. Here’s how to make them pop:
🧈 BBQ Brisket Biscuit Sliders
Ingredients (makes 10–12 sliders):
For the Brisket (easy version):
- 1.5–2 lbs cooked brisket (leftover, slow-cooked, or store-bought)
- 1 cup BBQ sauce (your favorite style)
- Optional: 1 tbsp apple cider vinegar or splash of bourbon for extra depth
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ½ cup (1 stick) cold butter, cut into cubes
- ¾ cup cold buttermilk (plus more for brushing) or use store-bought biscuits if you want to save time
Optional Slaw Topping:
- 2 cups shredded cabbage (green or purple)
- 1 small carrot, julienned or grated
- 2 tbsp mayo
- 1 tbsp apple cider vinegar
- ½ tsp sugar
- Salt & pepper to taste
Instructions:
- Make the Biscuits:
- Preheat oven to 425°F (220°C).
- Mix flour, baking powder, and salt. Cut in butter until crumbly.
- Stir in buttermilk until just combined. Don’t overmix!
- Roll out gently and cut into 2- to 2.5-inch rounds.
- Place on a baking sheet, brush tops with buttermilk.
- Bake 12–15 mins until golden brown.
- Warm the Brisket:
- Shred or slice brisket and heat in a skillet with BBQ sauce.
- Add vinegar or bourbon for depth if desired. Simmer till saucy and hot.
- Make the Slaw (optional):
- Toss all slaw ingredients together in a bowl. Chill until ready to use.
- Assemble Sliders:
- Slice warm biscuits in half.
- Pile on brisket, top with a spoonful of slaw.
- Crown with biscuit tops. Secure with toothpicks if needed.
🔥 Pro Tips:
- Add a pickle slice or jalapeño for zing.
- Brisket too much work? Pulled pork works beautifully too.
- Brushing biscuit tops with honey butter = next-level.
Want a social caption to match the Southern-cool vibes of this one? Or a spicy reel idea with a slow-pull brisket shot and biscuit crumble? I’m ready 😎
