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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
Details
Servings 15
Preparation
Step 1
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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