Brown Butter and Sage Biscuits Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/4/22
Brown butter and sage biscuits

The Spruce Eats / Nita West

Prep: 10 mins
Cook: 14 mins
Total: 24 mins
Servings: 10 to 15 servings
Nutrition Facts (per serving)
125 Calories
7g Fat
14g Carbs
2g Protein
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Nutrition Facts
Servings: 10 to 15
Amount per serving
Calories 125
% Daily Value*
Total Fat 7g 8%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 222mg 10%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 2%
Total Sugars 2g
Protein 2g
Vitamin C 0mg 1%
Calcium 74mg 6%
Iron 1mg 5%
Potassium 38mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sage, thyme, and nutty, flavorful browned butter make these biscuits extra special, and they're easier to make than you might think. Browning the butter takes just a few minutes and then it's just a matter of chopping the herbs and combining the ingredients.

The herbs steep in the brown butter as it cools, then the mixture is stirred into the dry ingredients, making soft dough for perfect, flaky biscuits.

Serve these delectable biscuits with any meal or add them to your holiday dinner menu. They would make an excellent topping for a leftover turkey pie or casserole.

Ingredients

  • 6 tablespoons unsalted butter

  • 2 tablespoons fresh sage, finely chopped

  • 1 teaspoon fresh thyme, chopped

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon granulated sugar

  • 3/4 teaspoon salt

  • 3/4 cup milk

  • 1 to 2 tablespoons butter, melted

Steps to Make It

  1. Gather the ingredients.

    Ingredients for brown butter and sage biscuits
    The Spruce Eats / Nita West

  2. Have an inch or two of cool water ready in the sink or in a large baking pan (large enough to set the hot saucepan in to cool).

  3. In a saucepan over medium heat, melt the butter. Cook, stirring constantly until you begin to see the sediment browning on the bottom or along the sides of the pan. Keep cooking, stirring, just until the sediment is a nice rich brown. Don't let it burn. Remove the pan from the heat and set in the large baking pan or sink with cool water to keep the butter from cooking more.

    Melt butter
    The Spruce Eats / Nita West

  4. Add the sage and thyme to the butter and stir. Let stand until cooled to room temperature.

    Add sage and thyme
    The Spruce Eats / Nita West

  5. Preheat the oven to 425 F. Line a baking sheet with parchment paper or a baking mat, or spray it lightly with nonstick baking spray.

    Line baking sheet
    The Spruce Eats / Nita West

  6. In a large bowl, combine the flour, baking powder, sugar, and salt.

    Whisk flour
    The Spruce Eats / Nita West

  7. With a whisk, blend the flour mixture thoroughly. Stir in the brown butter and herb mixture and the milk until moist.

    Blend flour
    The Spruce Eats / Nita West

  8. Turn out onto a floured surface and knead 3 or 4 times to form a cohesive, soft dough. Pat into a circle about 1/2- to 3/4-inch thick.

    Turn out on cutting board
    The Spruce Eats / Nita West

  9. Cut out with biscuit cutters and arrange on the prepared baking sheet.

    Cut out biscuits
    The Spruce Eats / Nita West

  10. Gather any dough scraps together, pat into a circle, and cut out more biscuits. Repeat with any remaining dough.

    Put on tray
    The Spruce Eats / Nita West

  11. Bake the biscuits for 12 to 14 minutes, until nicely browned. Brush the tops with the 1 to 2 tablespoons of melted butter.

    Bake biscuits
    The Spruce Eats / Nita West

  12. Serve the biscuits hot, with plenty of butter for spreading.

    Serve biscuits hot
    The Spruce Eats / Nita West