The Best Part of Waking Up is an Oversize Biscuit Stuffed with Pastrami

Food & Wine:  The Best Part of Waking Up is an Oversize Biscuit Stuffed with Pastrami
© John Kernick
By F&W Editors Posted June 17, 2014

At Neal’s Deli in Carrboro, North Carolina, Saturday mornings are all about chef Matt Neal’s biscuits. “Our friends, the farmers, everyone is always clamoring for them. Some people get two filled biscuits at a time, but that’s a lot,” he says. While Neal offers them with different fillings like cheddar cheese and a breakfast sausage patty or classic strawberry jam, the most popular filling by far is the house-made spiced pastrami. “I bet you’d be hard pressed to find anyone else who puts pastrami on biscuits,” he says.

If you want to make his smoky pastrami at home, you’ll have to start now—it takes about a week in total. Or you can simply make his oversize breakfast biscuits—using F&W’s Mad Genius Tip for ultra flaky biscuits—and top them with good-quality store-bought pastrami.

Related: 25 Best Biscuits in the U.S.
How to Make Biscuits
30 Quick Breads and Biscuits

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