Sage Brown Butter Biscuits with Parmesan
Recipe and Images Provided by Britney Breaks Bread
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for these tasty Sage Brown Butter Biscuits with Parmesan:
12 tbsps Minerva Dairy Unsalted 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
- 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.