Briscuits initially began as a passion project by Christopher McGhee and William Spence. “We wanted to try something on our own and combine barbecue and biscuits,” McGhee says. Through multiple trial and error combinations, the duo realized that their smoked strawberry jelly paired really well with the brisket. “It was then that we knew we had something to work with.”
Since then, the food truck has transformed into a biscuit-focused menu, with crowd favorites like their brisket and biscuit sandwich with smoked strawberry jam, pork belly with spiced apple pear preserves, and a simple egg sandwich biscuit.
But don’t take our word for it, check out what our Inspectors have to say here, and below, learn from the family about what you need to know before you go.
What is the dish to order at Briscuits?
The brisket and smoked strawberry jelly is the most popular, but the pork belly and jelly or the blueberry sausage with smoked blueberry jam are our two favorites.
Don’t skip the sausage. We pride ourselves on our sausage skills and offer three different sausages at all times (as well as occasionally making a special). Try the blueberry sausage biscuit or the Texas hot gut sausage with pepper jelly. If you’re a first timer though, stick with a brisket and jelly and get a link of sausage on the side.
What price range can customers expect?
For one person, depending on what you’re looking for it can be between $12-30. A biscuit sandwich ranges from $10-18, and adding a smoked option like sausage or wings or getting a plate could up it into the $20s or $30s.
When is the best time to stop by?
The best time to come is for lunch on either Thursday or Friday. We typically always have good breakfast hours, but weekday afternoons are when we are least busy and have the smallest wait times. Saturday and Sunday is our biggest days, but parking is hard to come by so we have a little longer wait.
What is your goal with Briscuits?
We hope to grow into a brick and mortar with a full coffee program one day.
How would you describe your approach to food and cooking?
We take more of a barbecue approach in order to incorporate smoke and make something unique here in the land of BBQ. We do offer some basics like the tomato/bacon egg & cheeses, but we knew that we needed something unique for Austin. That’s why we paired our barbecue with biscuits and have made a barbecue breakfast menu.
How did you conceive of a menu that is delicious, yet good value?
We know that BBQ is already expensive as is, but we didn’t want to sacrifice quality. That’s why we use prime brisket and high-quality meat, but we use our biscuits to help be a big and sturdy base for all our meats to shine. None of our meat is wasted. We use the brisket trim to make sausages, pork belly trim to make burnt ends, and biscuit scraps to make cinnamon rolls.
All images courtesy of Christopher McGhee / Briscuits
