- There’s More to This Salmon Crostini Than Meets the Eye
- The World’s Greatest Hazelnuts Go into This Parfait
- Anita Lo’s Super-Luxe Foie Gras Soup Dumplings
- The Ultimate Salad for Beet Lovers
- Why You Should Head to Las Vegas for Clam Chowder
- Daniel Boulud’s Eternal Red Wine Fish Dish
- Rotisserie Duck Is the New Rotisserie Chicken
- David Guas’s Big Easy Beignets
- Why a $5,000 Burger Might Be the Best Deal in Las Vegas
- The Strictly No-Ketchup Burger at Father's Office
At Neal’s Deli in Carrboro, North Carolina, Saturday mornings are all about chef Matt Neal’s biscuits.
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.