Brown Butter Drop Biscuits Recipe with Sage and Thyme

Name: Brown Butter Drop Biscuits Recipe with Sage and Thyme
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Yield: 16
Cuisine: American
Ingredients: 16 tbsp Unsalted Butter (16 tablespoons unsalted butter (227g)); 2 cup All-Purpose Flour (2 cups all-purpose flour (240g)); 1 tbsp Baking Powder (1 tablespoon baking powder (12g)); ½ tsp Bicarbonate of Soda (½ teaspoon baking soda (3g)); 2 tsp Kosher Salt (2 teaspoons kosher salt (6g)); 2 tbsp Light Brown Sugar (2 tablespoons light brown sugar (25g, packed )); 2 tsp Sage (2 teaspoons fresh sage (2g, finely chopped)); ¾ tsp Thyme (¾ teaspoon fresh thyme leaves (1.5g)); ¾ cup Buttermilk (¾ cup buttermilk (170g, cold)); 13 tbsp Brown Butter (10 tablespoons brown butter from above (warm, 142g) + 3 tablespoons reserved brown butter (or melted butter) (optional)) — optional; 0 pieces Table Salt (flaky salt (optional )) — optional

Brown Butter Drop Biscuits Recipe with Sage and Thyme - Bread,Side Dish,Sides (American)

42 minAmerican

Servings16

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Egg Free

Steps

1Chill the buttermilk. Measure buttermilk into a liquid measuring cup and place in the freezer for about 15 minutes while you prep.
2Brown the butter. Melt butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until foamy, golden brown, and nutty-smelling, about 5-7 minutes. Immediately pour into a heatproof bowl, scraping out all the brown bits. Set aside about 3 tablespoons for brushing. Let cool 5-10 minutes until warm but not hot.
3Mix dry ingredients. Whisk together flour, baking powder, baking soda, salt, and brown sugar in a large bowl. Stir in the sage and thyme until evenly distributed.
4Preheat oven to 425°F. Line a baking sheet with parchment paper.
5Combine wet ingredients. Pour cold buttermilk into the warm brown butter and stir to combine.
6Make the dough. Pour wet mixture into dry ingredients and stir with a rubber spatula until just combined. Dough will be shaggy and sticky — don't overmix!
7Scoop and chill. Drop dough by 2-tablespoon scoops onto prepared baking sheet, spacing 1½ inches apart. You should get 14-16 biscuits. Pop the baking sheet in the freezer while the oven finishes preheating, about 10-15 minutes.
8Bake for 10-12 minutes, until tops are golden and edges are lightly browned.
9Brush and serve. Let cool 2-3 minutes, then brush tops with reserved brown butter (or melted butter). Top with flaky salt if desired. Serve warm!