Sage and Brown Butter Buttermilk Biscuits
Not your average biscuit
Difficulty: Medium | Time: 1hr (active), 2hr 30min (total) | Yields: About a dozen large biscuits
Man oh man. These aren’t your average biscuits. They’ve got all the classic biscuit characteristics you want: Flaky layers? Check. Buttery and soft? Check. But make that butter, browned butter and toss in some sage?! We’re on a whole new level of biscuit!
Are there any conversations you’re trying to avoid with relatives around the Thanksgiving table this season? Simply stick one of these biscuits in their face and that will shut them riiiight up. You’re welcome ;)
Ingredients:
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1 cup butter
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4 cups flour
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2 tablespoons baking powder
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1 teaspoon salt
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2tbsp fresh sage, chopped
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1 1/2 cup buttermilk
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1 egg, beaten
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Flaky salt, for garnish
Directions:
Brown the butter:
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In a sauce pan, brown the butter by melting it on medium high heat. Continually stir the melted butter until the butter turns into an amber color and becomes fragrant. About 2-3 minutes.
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Pour the browned butter into a bowl and put it into the fridge to become solid and cold, about an hour.
Make the biscuit dough:
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Add your dry ingredients into a medium bowl and whisk together to combine.
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Add in the chopped sage and toss together.
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Grab your cold, browned butter and grate it into the bowl using a cheese grater.(*1) Toss the butter with the dry ingredients so it’s evenly dispersed and has a granola-looking consistency to it.
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Pour in the butter milk and begin mixing it in. Once the mixture becomes too thick to mix with a utensil, use your hands to knead the dough in the bowl.
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Once the dough as come together and there are no flour bits left behind, turn the dough out onto some cling film. Wrap the dough and let it chill in the fridge for 30 minutes.
Laminate (*2) the dough:
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Flour a clean surface. Grab your chilled dough from the fridge and turn it out onto the floured surface. Roll the dough out into a rectangle about 12”x 15”.
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With the shorter side toward you, fold the dough like a letter. Fold 1/3 of the dough in. Then fold the opposite third of the dough over that. Turn the dough 90 degrees so the non-folded edge is facing you.
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Now roll out the dough again and repeat step two 2 more times (you will have folded and turned your dough 3 times total). Add more flour to your surface as needed.
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After your last fold, instead of rolling it out again, wrap the dough in cling film and chill it for about for about 10-15 minutes.
Bake the biscuits:
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Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
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Roll out your chilled, laminated dough to about 1/4” thickness and cut out your biscuits using a round cookie cutter.
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Place the biscuits on your baking sheet and egg wash each biscuit with the beaten egg. Make sure you only wash the tops with eggs because getting it on the sides could disrupt those flaky layers from forming in the oven.
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(Optional) Sprinkle flaky salt on top of each biscuit.
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Bake the biscuits for 20-25 minutes, or until golden brown.
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Remove from the oven and let cool, or enjoy warm!
Notes:
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If you don’t have a cheese grater, you can use a pastry cutter to cut the butter into the flour. You could also just cube the butter, and work the it into the flour with your fingers.
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Laminating means creating all those flaky layers.
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