Sage Brown Butter Biscuits
Learn how to make the coziest batch of these buttery biscuits to get you in the fall mood and enjoy with some good company!
Ingredients
- 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing
- 5 leaves sage
- 3½ cups all-purpose flour plus more for surface
- 2½ teaspoons baking powder
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- ¼ teaspoon baking soda
- 1 cup chilled buttermilk
Instructions
Sage infused browned butter
- In a medium saucepan on low-medium heat, melt the butter until completely liquid. Once melted, add in the sage leaves. With a spatula, keep mixing the butter until you start to see foamy bubbles on the edges and the butter turns a warm golden brown color. You may need to turn the heat down a bit if the butter is sputtering a lot.
- Once browned, transfer sage infused butter to a bowl and set aside in the fridge.
Biscuit dough
- Preheat oven to 400°.
- Pulse baking powder, salt, sugar, baking soda, and 3½ cups flour in a food processor to combine.
- Add chilled butter and pulse until largest pieces of butter are the size of a pea.
- Transfer to a large bowl and gradually drizzle buttermilk over top, tossing with a fork as you go to incorporate. Lightly knead the mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and divide the dough into two balls.
- Pat each ball into a 1 inch thick square. Stack the squares on top of each other, sandwiching any loose dry bits of dough between the two layers, and press down to flatten.
- Lift up the dough with a bench scraper and dust the surface with flour. Roll dough into a 1 inch thick rectangle. Cut into a 4x3 grid to make 12 biscuits. Transfer to a parchment-lined baking sheet, spacing 2 inches apart. Freeze the shaped biscuits for 10 minutes.
- Remove from the freezer and brush the tops of biscuits with melted butter. Bake the biscuits until golden on top, about 20–25 minutes.
- Best served fresh with a liberal spreading of butter and a drizzle of honey.
Notes
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below. I'm always open to feedback and idea sharing!
Allergens: Dairy, Gluten
Do ahead: Shaped biscuits can be frozen and then baked later. Do not thaw before baking; add 1-2 minutes to baking time or until the develop a golden brown color on top.