Browned Butter Biscuits with Sage and Goat Cheese

Browned Butter Biscuits

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. 

2.0 from 1 reviews
Browned Butter Biscuits with Sage and Goat Cheese
 
Makes about 1 dozen
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Preheat oven to 375°. Line large baking sheets with parchment paper.
  4. 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.
  5. 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.
  6. Bake until golden brown, about 20 to 23 minutes.

 

Previous articleA Flair for Pear! Our Best Pear Recipes
Next articleOur Best Pumpkin Recipes

2 COMMENTS

  1. I hope this time my comment gets published… I am very disappointed in the magazine. Every time I have tried a recipe from this edition (fall 2015) the recipe has wrong amounts…. I tried the brown butter donuts at least 6 times and to my surprise when I went online to ask why it was not working, I noticed the measurements on the ingredients were wrong…
    I wrote about it, and my comment was never published. So many ingredients wasted… And now, I am making this biscuits and I have the same issue!!! On the magazine it says 2 cups of butter, 27 grams of salt, 6 grams of baking powder, 4 grams of baking soda, 8 ounces of goat cheese and 2 cups of buttermilk… No wonder my dough was super wet, super oily, super salty and didn’t rise as much… I hope you got a better editor…I will try this online version… You have a very beautiful magazine with nice stories and pictures, but if the customers are wasting ingredients on non-tested or non-verified recipes, is not worth it…

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.