Monday, June 25, 2012

Brown Butter Biscuits

Brown Butter Biscuits
This is going to be the last recipe you see from me for about a week. As I've mentioned, I leave tomorrow for a visit home to Ohio. I haven't been there since Christmas (and since my mom sold my childhood house and bought and moved into and decorated a brand new one!) so I am so excited and ready for this visit. There's so much stuff I'll be doing and so many people to see, and my laptop will be staying in NY so, I won't really be able to do any blogging. Never fear, though, I am not leaving you alone! I have two fabulous guest posts from two of my favorite food bloggers (and friends)-trust me, after you read their posts, you'll be so over reading mine (but still please come back and read mine anyway). I might not be able to post next Monday, either (or possibly not until evening/night-time) since I will be en route back to NY + it'll be mine and Michael's 3 year anniversary :).

But, TODAY I do have something for you! Yes, I know, they're biscuits. Yes, I just shared a biscuit recipe with you a couple weeks ago. But, you guyyys, these are different! But also super delicious! These biscuits have BROWNED BUTTER in them! And they're tall and flaky and buttery and everything a biscuit should be, but also kind of complex and gourmet and special. And pretty, too, don't they look pretty?

Brown Butter Biscuits
  • 1 1/2 sticks unsalted butter (to be divided)
  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. table salt
  • 1/2 cup buttermilk, cold and shaken 
  • 1 egg, cold
  • 1 egg beaten with 1 tbsp. water or milk, for egg wash
Brown Butter Biscuits
  • In a small saucepan, melt 1/2 stick of butter over medium-low heat. Stir continuously as it melts, foams, then browns. (You'll know it's browned when you can see little brown specks form). Remove from heat and allow to cool to room temperature.
  • Preheat oven to 450 degrees.
  • In a large bowl, mix flour, baking powder and soda, and salt.
  • Cut 1 stick, cold, butter into cubes. With hands, quickly work the butter into the dry ingredients until the pieces resemble small peas.
  • In a measuring cup, whisk buttermilk and egg. Add brown butter (use a rubber spatula to get all the brown butter speck-goodness from the pan) and whisk into the milk/egg. (You do this this way so when the brown butter mixes into the cold milk and egg, it solidifies into tiny little brown butter pieces, which is a good thing for biscuits).
  • Pour liquid into the flour mixture and mix until barely combined.
  • Knead on a lightly floured surface 4-5 times.
  • Press dough into 1 in. thickness.
  • Cut using a 2-in. biscuit cutter (or...if you're me...a 2-in. top of a cup)-you should make approx. 7-10 biscuits. May have to recombine scraps and cut again.
  • Transfer to a parchment/silpat lined baking sheet.
  • If moving slow, and you want to make sure the dough is still chilled, stick in freezer 2-3 minutes.
  • Brush tops of biscuit dough with egg wash.
  • Bake 15-20 minutes until tall and golden brown.
Brown Butter Biscuits
Gooood morning!

Stay tuned for guest posts on Wednesday, for an amazing pasta dish, and on Friday, for a 4th of July themed "refreshing" (and healthy-ish) dessert!

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