The Briscuit
Buttermilk Biscuit, Coffee-Rubbed Smoked Brisket, Cheddar Cheese, Jalapeño Jam, Pickled Onions
Pastry Chef Sydney Benjamin of ‘Scuits | Nashville, TN
Adapted by StarChefs | May 2026 | Photo: Will Blunt
INGREDIENTS
Coffee Rub:
Yield: 4 cups
100 grams medium-fine ground
80 grams ground black pepper
80 grams kosher salt
50 grams granulated garlic
25 grams brown sugar
12 grams dark chile powder
5 grams ground cinnamon
Smoked Brisket:
Yield: 15 pounds
One 17-pound prime brisket, trimmed
Coffee vinegar
Brisket jus
Jalapeño Jam:
Yield: 1½ cups
1 pound jalapeños, seeded and chopped
1 cup granulated sugar
½ stick cinnamon
Pickled Onions:
Yield: 1 quart
2 onions, julienned
1½ cups rice vinegar
¼ cup kosher salt
¼ cup granulated sugar
3 cloves garlic
1 bay leaf
Buttermilk Biscuit:
Yield: 6 biscuits
344 grams all-purpose flour
26 grams baking powder
20 grams granulated sugar
8 grams kosher salt
113 grams unsalted butter, cubed
1½ cups whole-fat buttermilk
To Assemble and Serve:
Yield: 1 biscuit
1 slice cheddar cheese
METHOD
For the Coffee Rub:
In a mixing bowl, combine all the ingredients. Set aside.
For the Smoked Brisket:
In a mixing bowl, coat brisket with Coffee Rub. Cover and let refrigerate overnight. The next day, heat smoker to 250°F with coal and desired wood logs. Smoke brisket until internal temperature of meat reaches 195°F, occasionally brushing with coffee vinegar and jus. Wrap in butcher paper and aluminum foil. Set aside. Heat oven to 250°F. Cook brisket 2 hours. Let cool. Transfer to an airtight container and refrigerate. Reserve.
For the Jalapeño Jam:
In a saucepan t over medium-low heat, combine all ingredients. Cover with water to submerge. Cook until au sec. Remove and discard cinnamon stick and transfer mixture to a Vitamix Commercial blender. Blend until smooth. Transfer to an airtight container. Refrigerate.
For the Pickled Onions:
In a nonreactive container, add onions and set aside. In a saucepan over medium-high heat, bring remaining ingredients to a boil. Pour brine over onions. Let cool. Cover and refrigerate.
For the Buttermilk Biscuit:
Heat oven to 350°F. In a mixing bowl, combine flour, baking powder, sugar, and salt. Set aside. In a food processor, add butter and 1 cup of flour mixture. Pulse until pebbles form. Add remaining flour mixture and half of buttermilk. Using gloved hands, knead until shaggy dough forms. Transfer to a floured work surface. Add remaining buttermilk and fold until the dough is smooth and elastic. Form into square and divide into four equal pieces. Layer pieces on top of one another and pat down to form one square. Using a 3-inch ring mold, punch out rounds. Transfer rounds to a parchment-lined sheet tray. Brush with additional buttermilk. Bake 12 minutes. Rotate tray and bake additional 13 minutes. Let cool.
To Assemble and Serve:
Heat oven to 350°F. Place desired amount Smoked Brisket on a sheet tray. Roast until warmed through. Let cool. On a clean work surface, cut warmed Smoked Brisket into one 2-inch-thick slice and set aside. On a clean work surface, halve 1 Buttermilk Biscuit and spread desired amount Jalapeño Jam on bottom half followed by Smoked Brisket, cheese, and desired amount Pickled Onions. Close sandwich and serve.
