Savory and cheesy Sage Brown Butter Biscuits brings together two classics that are always a hit - brown butter and sage! Add a little buttermilk and melty parmesan and you've got the perfectly fluffy biscuit that's absolutely delectable!
Biscuits are so good aren't they? Try this classic buttery homemade biscuit recipe! For something a little different, try these Honey Buttermilk Biscuits with Roasted Strawberries and Bacon Cheddar and Thyme Biscuits!
Ok hear me out. Sage brown butter is beyond delicious and goes with just about anything - sweet or savory. I made a Sage Brown Butter Pumpkin Pie that was a hit last year, so I can attest that it works both ways! Now, we're back with another sage brown butter recipe that I know that you're going to love.
This Sage Brown Butter Biscuit recipe combines the herbal notes from the sage with the nutty flavors of brown butter and parmesan to make the most fluffy and flavor filled biscuits.
how do you make sage brown butter?
Firstly, brown the butter. I recommend using a lightly colored pan/skillet so that you can gauge the color of the butter. Over medium low heat, melt butter in the pan and stir occasionally. The butter will begin to foam up a bit. Continue to cook until the foam begins to turn a golden brown. There should also be some brown bits on the bottom.
Add about 10-15 sages leaves to the brown butter and let them crisp up. At this point, your house should smell heavenly!
For this recipe, let the butter cool and solidify completely before using. Also, I definitely used my favorite Minerva Dairy Sea Salt Butter for this recipe which added so much flavor to the biscuits!
what do i need to make this recipe?
- A food processor is not a necessity but it helps a lot!
- A lightly colored skillet/pan - again not a necessity, but helps a LOT!
- Fresh Sage Leaves. Do not use dried sage for this recipe. It's just not the same.
- 2.5 inch biscuit cutter
these sage brown butter biscuits are so easy to make!
So now that we know how to make sage brown butter, let's talk about how to make these sage brown butter biscuits.
start by making the sage brown butter
Once the sage brown butter is made, let it cool and put it in a heat safe container. Don't forget to include the brown bits too - they add so much flavor! Give it a good stir and add it to the refrigerator to solidify - this should take about 2 hours.
add all of the ingredients to a food processor
After the sage brown butter has solidified, literally add all of the ingredients to a food processor and blend until a dough forms. Turn the dough out onto a floured work surface and fold into an envelope. Use a rolling pin to roll dough out until it's about a ½ inch thick.
Use a biscuit cutter (or cookie cutter) and cut the biscuits out of the dough. Freeze the biscuits for about 10 minutes, brush with buttermilk, and then bake for 20 minutes.
Then you're done!
a few tips for flaky biscuits!
- Use cold butter. If the butter isn't cold, it won't create those flaky layers because it'll melt into the dough as opposed to creating flaky layers in it. In regards to this recipe, ensure that the sage brown butter has completely solidified prior to adding to the food processor.
- Fold the dough prior to cutting out the biscuits. This create layers - kind of like a puff pastry, but not as laminated (or tedious).
- Do not overwork your dough. Simply put, you want the biscuit dough to be crumbly while mixing in the butter. The dough should form pea sized morsels when incorporating the butter. This applies whether you're using a food processor or your hands.
more recipes you'll love!
- Pumpkin Bread with Hazelnut Brown Butter Frosting
- Mini Cream Cheese and Chive Biscuits
- Brown Butter Coffee Cake with Cinnamon Swirl
- Gruyere Onion and Pepper Biscuits
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This blog post for Sage Brown Butter Biscuits was made in partnership with Minerva Dairy! I received compensation in exchange for this work. My opinions on their products are genuine. If I didn't love their products, I would certainly mention it! Thanks for your continued support!
Sage Brown Butter Biscuits with Parmesan
Equipment
- Mixing Bowls
- Baking Sheet
- ⅖ inch biscuit cutter
Ingredients
- 12 tbsps Butter
- 15 Sage Leaves, fresh
- 2 ½ cups All-Purpose Flour
- ½ tsp Kosher Salt
- ½ tsp Onion Powder
- 1 tbsp Baking Powder
- ½ tsp Baking Soda
- 1 cup Parmesan
- 1 cup Buttermilk
Directions
- Over medium low heat, add butter to a skillet and melt. Once mixture becomes foamy, stir occasionally. Once the butter begins to brown, the foam should become golden. Add 10 sage leaves and continue to brown for 2-3 minutes, until fragrant. Allow butter to cool and add to a heat safe container. Add to the refrigerator for 2 hours, until butter completely solidifies.
- Preheat oven to 425 degrees F.
- Once butter has become solid, add flour, salt, onion powder, baking powder, baking soda, and parmesan to a food processor. Pulse for about 10 seconds to allow all of the ingredients to come together. Add cold sage brown butter and pulse until pea sized morsels form. While food processor is still going, slowly add buttermilk.
- Add cold sage brown butter and pulse until pea sized morsels form. While food processor is still going, slowly add buttermilk. Dough will form into a ball. Remove from the food processor and add to a lightly floured work surface.
- Using a rolling pin, flatten dough into a rectangle and fold into an envelope - fold one end to the middle and then fold the other end on top. Roll dough out until it's a ½ inch thick in height.
- Use a 2.5 inch biscuit cutter or cookie cutter to cut biscuits into dough. Add to a parchment lined baking sheet and freeze for 10 minutes. Brush with buttermilk and bake for 20-22 minutes, until golden.
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