Imagine biting into a warm, golden biscuit that's simultaneously crispy on the outside, tender on the inside, with a rich, nutty brown butter essence and a hint of earthy sage. These aren't just any biscuits - they're a gourmet experience that transforms an ordinary side dish into a culinary masterpiece that will have your family and friends begging for seconds. Prepare to elevate your baking game with this irresistible Sage Brown Butter Parmesan Biscuit recipe that promises to be the star of any meal.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 8 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup buttermilk
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma. Watch carefully to prevent burning.
- Remove brown butter from heat and stir in the chopped fresh sage. Let the butter cool slightly to allow the sage to infuse its flavor.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Add the grated Parmesan cheese to the dry ingredients and mix thoroughly.
- Create a well in the center of the dry ingredients and pour in the sage-infused brown butter and buttermilk.
- Gently mix the ingredients with a fork or wooden spoon until just combined. Be careful not to overmix, as this can make the biscuits tough.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick rectangle.
- Using a
- 5-inch round biscuit cutter, cut out biscuits and place them on the prepared baking sheet, ensuring they are slightly touching each other.
- Brush the tops of the biscuits with additional buttermilk for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and risen.
- Remove from the oven and let cool on a wire rack for 5 minutes before serving warm.
Tips
- Brown Butter Technique: Watch your butter carefully when browning - the line between perfectly nutty and burnt is thin. Remove from heat the moment it turns golden brown with a delightful nutty aroma.
- Handling the Dough: Mix ingredients just until combined. Overmixing will develop gluten and result in tough, dense biscuits. A light touch is key to achieving tender, flaky biscuits.
- Buttermilk Matters: Use cold buttermilk for the best texture. If you don't have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk.
- Biscuit Cutting: For perfectly shaped biscuits, press the cutter straight down without twisting. Twisting seals the edges and prevents proper rising.
- Serving Suggestion: These biscuits are best served warm. If preparing ahead, reheat briefly in the oven to restore their crispy exterior and soft interior.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 8g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
