Brown Butter and Sage Biscuits

Brown butter and sage biscuits

The Spruce Eats / Nita West

  • Total: 24 mins
  • Prep: 10 mins
  • Cook: 14 mins
  • Yield: 10 to 15 servings

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. The flavors are perfect for Thanksgiving. They would make an excellent topping for a leftover turkey pie or casserole.

Ingredients

  • 6 tablespoons unsalted butter
  • 2 tablespoons fresh sage (finely chopped)
  • Optional: 1 teaspoon fresh thyme (chopped)
  • 2 cups ​all-purpose flour
  • 1 tablespoon baking powder
  • Optional: 1 tablespoon 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