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
  • 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
  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.



  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…


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