Flaky Buttermilk Biscuits with Sage Brown Butter

Equipment

• Oven
• Stovetop
• Baking sheet
• Parchment paper

Ingredients

• 1½ cups cold unsalted butter, divided
• ¼ cup fresh sage leaves (from 1 [½-oz.] pkg.)
• 3½ cups all-purpose flour, plus more for work surface
• 2 Tbsp. granulated sugar
• 1 Tbsp. baking powder
• 2 tsp. kosher salt
• ½ tsp. black pepper, plus more for sprinkling
• ½ tsp. baking soda
• 1 cup whole buttermilk
• 1 large egg, beaten

Instructions

1. 1Melt 1 cup of butter in a medium saucepan over medium heat until it bubbles, about 2 minutes.
2. 2Drop in the sage leaves and cook for 2 to 3 minutes until they become crispy. Remove the sage and let it drain on a paper towel-lined plate.
3. 3Continue cooking the butter over medium heat, swirling the pan occasionally, for about 6 minutes until it takes on a medium-brown color and smells nutty. Watch closely here, as milk solids can burn quickly.
4. 4Pour the browned butter into a small heatproof bowl and freeze for about 1 hour until solid. Chop the frozen brown butter and the remaining 1/2 cup of regular butter into small cubes, then refrigerate until needed.
5. 5Preheat your oven to 425°F and line two large baking sheets with parchment paper.
6. 6Whisk the all-purpose flour, granulated sugar, baking powder, kosher salt, black pepper, and baking soda together in a large mixing bowl.
7. 7Cut the chilled butter cubes into the dry ingredients using a pastry blender or two forks until the mixture resembles coarse crumbs. Pour in the buttermilk and stir just until a shaggy dough comes together.
8. 8Move the dough to a lightly floured counter and pat it into a rectangle. Slice the dough in half crosswise, then in half lengthwise, creating four equal smaller rectangles.
9. 9Stack the four rectangles neatly on top of one another and press them down into a single large rectangle. Repeat this stacking and pressing process three more times. This folding technique builds those tall, distinct layers.
10. 10Roll or pat the dough into an 8-inch square that is about 1 inch thick. Slice the dough into 2-inch squares.
11. 11Arrange the unbaked biscuits on the lined baking sheets with 2 inches of space between them. Freeze the pans for 10 minutes. Chilling the dough before baking keeps the butter cold for maximum flakiness.
12. 12Brush the tops with the beaten egg and add a pinch of black pepper. Bake for 12 to 15 minutes until the tops are golden brown. Scatter the reserved fried sage over the baked biscuits.

Recipe Details