Browned Butter Biscuits with Sage and Goat Cheese

If you believe that butter makes everything better—and we do—then browned butter is about to become your secret weapon. A combination of sage and goat cheese add a savory tang to this simple breakfast staple.

Browned Butter Biscuits with Sage and Goat Cheese
Makes about 1 dozen
  • 1 cup (227 grams) unsalted butter
  • 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°F. 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.
When making Browned Butter Biscuits, roll the dough as little as possible (maybe only one pass). Instead, use your hands to work the dough.




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