sampled 12/15/25
Applying what I learned last night, the results tonight were much better. Tonight I rolled the biscuit dough a lot thinner and added more brisket. The best of the batch were very good, as seen above. I also experimented a bit adding sauce and a small pat of butter to a few. Those were pretty good, too, but the extra moisture inside kept the innermost part of the biscuit a bit doughy.
The takeaway is that I need to roll the dough even thinner and add even more brisket. The extras should be added after frying. I think I’m about 80% there and we’ll see in the next batch if we can get even closer to perfection.
For the last two I added smoked turkey instead of brisket. That works, too!
