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Buttermilk Biscuits with Sage Brown Butter
These flaky buttermilk biscuits are enriched with the rich, nutty flavor of browned butter and crispy fresh sage. The dough is folded multiple times to create distinct, buttery layers that rise beautifully in the oven. They make an excellent addition to a holiday dinner spread or a comforting weekend brunch. A final brush of egg wash and a sprinkle of black pepper give the tops a gorgeous golden crust.
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
- 1Melt 1 cup of butter in a medium saucepan over medium heat until it bubbles, which takes about 2 minutes.
- 2Drop in the sage leaves and cook for 2 to 3 minutes until they become crispy. Take the sage out and let it drain on a plate lined with paper towels.
- 3Keep cooking the butter over medium heat, swirling the pan now and then, for about 6 minutes until it takes on a medium-brown color and smells nutty.
- 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 half cup of regular butter into small cubes.
- 5Store the cubed butter in the refrigerator until you need it.
- 6Preheat your oven to 425°F and line two large baking sheets with parchment paper.
- 7Whisk the all-purpose flour, granulated sugar, baking powder, kosher salt, black pepper, and baking soda together in a large mixing bowl.
- 8Cut 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.
- 9Move 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.
- 10Stack the four rectangles neatly on top of one another and press them down into a single large rectangle. Do this stacking and pressing process three more times.
- 11Roll or pat the dough into an 8-inch square that is about 1 inch thick, trimming the edges if you want them perfectly straight. Slice the dough into 2-inch squares.
- 12Arrange the unbaked biscuits on the lined baking sheets with 2 inches of space between them. Freeze the pans for 10 minutes, then brush the tops with the beaten egg and add a pinch of black pepper.
- 13Bake for 12 to 15 minutes until the tops are golden brown. Scatter the reserved fried sage over the baked biscuits.