Browned Butter Biscuits with Sage and Goat Cheese

Brown Butter, Sage and Goat Cheese Biscuits

Brown Butter, Sage and Goat Cheese Biscuits

Summer is dazzling me right now!  The garden is going crazy, and it’s time to find recipes for the mountains of herbs that are bursting from my garden.  So many bunches of tasty greenery are just waiting for me, so today was sage day.  Now what I have to tell you is that these are probably the best biscuits I have ever tasted.  Yes, even better than Cracker Barrel’s biscuits that my sister-in-law introduced us to in Nashville this year.  Who would have thunk? The browned butter lends a warm nuttiness and the fresh sage gives a subtle earthiness that only sage can give. The tender crumb just melts in your mouth! And well, the goat cheese just adds an extra layer of creamy comfort that all biscuits should bring to the table.   Good news too, they freeze really well.

This recipe comes from my very favourite baking cookbook, “Bake From Scratch” by Brian Hart Hoffman.

I will be bringing a plate of these biscuits over to Fiesta Friday this week. I haven’t mingled with the Fiesta Friday gang for awhile, so I am looking forward to seeing what everyone brings.

The best biscuits ever!

Browned Butter Biscuits with Sage and Goat Cheese

  • Difficulty: Easy Peasy
  • Print
 

Ingredients:

1 cup (227 grams) unsalted butter

4 cups (500 grams) all-purpose flour

½ cup chopped fresh sage

2 – 3 teaspoons kosher salt (according to your taste)

1 ½ teaspoons baking powder

1 teaspoon baking soda

4 oz. goat cheese, crumbled

1 ¼ to 1 ½ cups whole buttermilk

Method:

In a medium saucepan, melt butter over medium heat.  Cook, swirling 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.

Refrigerate butter, stirring every 30 minutes, until butter holds shape, but is still pliable, about 1 hour.  Transfer butter to a large piece of plastic wrap, and shape butter into a square. Wrap butter in plastic wrap, and refrigerate until cold and solidified, about 2 hours.

Preheat oven to 375°.  Line 2 large baking sheets with parchment paper.

In a large bowl, combine four, sage, salt, baking powder, and baking soda.  Cut cold browned butter into ½ inch pieces, and add to flour, along with goat cheese.  Cut butter and goat cheese into flour mixture with a pastry cutter or your fingers, until it is crumbly.

Gradually add 1 ¼ cups buttermilk, just until the dough comes together.  If dough seems too dry, add more buttermilk 1 tablespoon at a time.

Turn out dough onto a lightly floured board, and using your hands, pat dough to 1-inch thickness.  Using a 3-inch round cutter, cut dough, re-rolling scraps as necessary.  Place on prepared pans.

Bake until golden brown, about 20-23 minutes.

4 Responses to “Browned Butter Biscuits with Sage and Goat Cheese”

  1. chefjulianna

    Thanks so much, Sumith! They really are the best biscuits I have eaten – I wouldn’t say that unless it were true! Have a wonderful weekend! 😀

    Reply
  2. Les

    Great looking biscuits! Barbecuing ribs for the neighbors tonight..will add the biscuits to the menu always good to see your posts!

    Reply
  3. chefjulianna

    Hey Les, I hope these turned out well, and that everyone enjoyed them! Hope your summer is going well and that you are keeping cool! Talk soon! 🙂

    Reply

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