Want to know about the flakiest, most flavourful biscuit I’ve ever eaten (let alone made)? Of course you do.
First things first… you have to brown the butter. You really do. It adds this delicious, subtle, nutty-butteryness that is almost caramel tasting and you just need it. Next, I think the secret to this particular recipe is making sure that you work quickly and keep everything REALLY cold. Like, put your butter, egg, and buttermilk in the freezer for a good couple of minute before you add them. Take those steps seriously, okay? Okay.
These were literally perfect with a small pat of butter and my Strawberry Chia Seed Jam, but I also loved having them for breakfast with some good ol’ bacon (or tempeh, if you’re a weirdo like me) and eggs. I mean, brown butter… egg yoke… So. Good. These could also be a good side for Thanksgiving/Christmas/Easter dinner, with a nice roast, or fried chicken. Really anything. They are versatile. And delicious (did I already say that?). I’m just kinda sad I ate them all so quickly.
Brown Butter Buttermilk Biscuits:
Makes 9 – 12 Biscuits
Adapted from A Cozy Kitchen
3/4 cup (1 1/2 Sticks) Unsalted Butter, divided & cubed
2 cups All Purpose Flour
4 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Table Salt
1/2 cup Buttermilk, chilled
1 large Egg, cold
Egg Wash: 1 large egg, beaten with 1 tbsp Milk
1. Preheat oven to 450.
2. In a small saucepan, melt 1/4 cup of butter (1/2 stick/2 oz) over medium low heat. Once the butter starts to foam up, stir continuously until the butter turns a golden brown hue and little brown specks start to appear. Remove from heat and let brown butter cool to room temperature (for real!)
3. In a large bowl, mix together the all-purpose flour, baking powder, baking soda and salt. Working quickly, add the chilled, cubed butter (1/2 cup/4 oz) and use a pastry blender or your hands to combine with flour until it is all in small, crumbly pieces.
4. Whisk together the buttermilk and egg, add the cooled brown butter to the mixture and whisk again to combine. Add this mixture to the flour mixture, then mix until just barely combined.
5. Lightly dust your working surface with flour then place the dough onto it, kneading 4 or 5 times until it all comes together. Use hands to press or gently roll the dough out to a 1 inch thickness. Cut out the biscuits using a glass or a 2 inch round biscuit/cookie cutter. Recombine the scraps and repeat with remaining dough. Transfer biscuits to a parchment paper lined baking sheet. Place biscuits in freezer for 2 or 3 minutes.
6. Once the biscuits are cold, brush the tops with egg wash and bake in oven for 15 – 20 minutes, until tall and golden brown. Serve warm.