Step up your biscuit game with these melt-in-your-mouth biscuits. Browned butter gives a rich flavor and complements the sage and goat cheese.
Browned Butter Biscuits with Sage and Goat Cheese
Makes about 1 dozen
- 1 cup (227 grams) unsalted butter, divided
- 4 cups (500 grams) all-purpose flour
- ½ cup chopped fresh sage
- 1½ tablespoons (13.5 grams) kosher salt
- 1½ teaspoons (7.5 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- 4 ounces goat cheese, crumbled
- 1¼ to 1½ cups whole buttermilk
- In a medium saucepan, melt butter over medium heat. Cook, swirling pan occasionally, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature. Pour browned butter into a medium bowl, being sure to include all browned bits from bottom of pan.
- Refrigerate butter, stirring every 30 minutes to reincorporate browned bits, until butter holds a shape but is still pliable, about 1 hour. Transfer butter to a large a piece of plastic wrap, and shape butter into a square. Wrap butter in plastic wrap, and refrigerate until cold and solidified, about 2 hours.
- Preheat oven to 375°. Line large baking sheets with parchment paper.
- In a large bowl, combine flour, sage, salt, baking powder, and baking soda. Cut cold browned butter into ½-inch pieces, and add to flour mixture along with goat cheese. Using a pastry blender, cut in butter and goat cheese until mixture is crumbly. Gradually add 1¼ cups buttermilk, stirring just until dough comes together. If dough seems dry, add remaining ¼ cup buttermilk, 1 tablespoon at a time.
- Turn out dough onto a lightly floured surface, and using your hands, pat dough to 1-inch thickness. Using a 3-inch round cutter, cut dough, rerolling scraps as necessary. Place on prepared pans.
- Bake until golden brown, about 20 to 23 minutes.