SAGE BROWNED BUTTER BISCUITS
Makes 12 biscuits
These aren’t your average buttermilk biscuits. This Sage Browned Butter Biscuits recipe is the ultimate savory bake. Using browned butter infused with sage to create flaky, fluffy layers and cold buttermilk for a tangy richness, these biscuits are a perfect side for any meal. Top the golden-brown rounds with flaked sea salt and slather with softened butter for a beautiful, tasty finish.
1¼ cups (284 grams) unsalted butter
1 tablespoon (4 grams) packed fresh sage leaves
3¾ cups (469 grams) all-purpose flour
2 tablespoons (24 grams) granulated sugar
1 tablespoon (15 grams) baking powder
1 tablespoon (9 grams) kosher salt
1 teaspoon (2 grams) garlic powder
½ teaspoon (2.5 grams) baking soda
1 cup (240 grams) cold whole buttermilk
1 large egg (50 grams), lightly beaten
1 tablespoon (15 grams) water
Flaked sea salt, to taste
Softened butter, to serve
In a light-colored medium saucepan, melt butter over medium-high heat. Add sage, and cook, stirring frequently, until milk solids at bottom have turned a deep amber color and butter is fragrant, 8 to 10 minutes. Pour into a shallow heatproof baking dish, and refrigerate until solid,
