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Brown Butter Sage Biscuits

Brown Butter Sage Biscuits
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Brown Butter Sage Biscuits are fluffy, tender biscuits featuring a rich, nutty flavor from browned butter and the fresh, aromatic touch of sage. Perfect for breakfast, dinner, or a savory snack, these biscuits elevate any meal with their unique and delicious taste combined with a light, soft texture.

Ingredients

Scale

Main Ingredients

  • 6 tablespoons unsalted butter
  • 8 fresh sage leaves
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold buttermilk

Instructions

  1. Brown the Butter and Infuse with Sage: Melt the unsalted butter in a skillet over medium heat. Allow it to froth and turn golden brown, releasing a nutty aroma. Just before the butter finishes browning, stir in the fresh sage leaves and let them crisp slightly to infuse the butter with their flavor. Remove from heat and let cool slightly.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. These will form the base of your biscuit dough.
  3. Combine Wet and Dry Ingredients: Slowly pour the cooled brown butter and sage mixture into the dry ingredients, followed by the cold buttermilk. Stir gently until the dough just comes together—avoid overmixing to keep the biscuits tender.
  4. Shape and Cut Biscuits: Turn the dough onto a lightly floured surface and knead briefly. Pat it into a rectangle about one inch thick. Use a biscuit cutter or glass to cut out rounds and arrange them on a parchment-lined baking sheet.
  5. Bake Until Golden: Bake in a preheated 425°F (220°C) oven for 12-15 minutes or until the biscuits are golden brown on top. Let them cool slightly before serving to enhance flavor and texture.

Notes

  • Keep a close eye on the butter while browning to avoid burning; remove from heat as soon as it turns golden.
  • Use chilled butter and cold buttermilk when mixing the dough to help the biscuits rise better.
  • Avoid overworking the dough to ensure tender, flaky biscuits.
  • Use fresh sage leaves rather than dried for the brightest flavor.
  • Press straight down with the biscuit cutter without twisting to avoid sealing the edges, which can prevent rise.

Nutrition

Keywords: brown butter biscuits, sage biscuits, savory biscuits, fluffy biscuits, homemade biscuits, breakfast biscuits

Find it online: https://lillysplate.com/brown-butter-sage-biscuits/