Brown Butter Biscuits

Real Simple, May 2007

Brown Butter Biscuits
Brown Butter Biscuits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

15

small servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

15

servings

Ingredients

  • 1

    stick unsalted butter

  • 2

    cups and 2 tbsp AP flour, plus more for dusting

  • 1

    tbsp baking powder

  • 2

    tsp sugar

  • 1/2

    tsp kosher salt

  • 3/4

    cup whole milk

Directions

Heat the oven to 400. Brown the butter: melt the butter in a skillet over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam and sputter. Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute. Remove from the heat and let cool to room temperature. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Gently stir in the brown butter and milk. On a floured surface, shape the dough with your hands into a 1/2 inch thick disc. Cut the dough into 2 inch round biscuits. Place on an ungreased baking sheet and bake until the tops are lightly browned, 12-15 minutes. Tip: Browned butter adds richness to scones, muffins and shortbread. Use it at room temperature as a substitute for the cold butter called for in your recipe. For shortbread, you may want to refrigerate for an hour before baking.

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