Guess what I started this Sunday morning with? Brown Butter Biscuits!
Reasons why you should make them:
- They’re SUPER easy! You don’t have to cut the butter into the flour!
- You LOVE biscuits.
- You love the nutty taste of brown butter!
- You need something to spread raspberry jam on!
- You find therapy in biscuit cutting. (I know I do)
Reasons why you shouldn’t make them:
- Butter repulses you.
- You are on a diet.
- You’ve never really liked biscuits.
- You’re no fun.
Let’s get started!
You take a stick of butter and melt it over medium heat in a pan for a few minutes.
Once it starts turning brown, turn off the heat and let it cool to room temp.
Slowly pour the brown butter into your dry ingredients.
Then add your milk to that and mix! The dough comes together REALLY fast.
Pat out the dough into a circle on a floured surface.
Cut your biscuits!
Put the biscuits in the oven to bake! Takes about 12-15 minutes.
Then pop one open and spread some jam on top!
I could eat this for breakfast daily.
Couldn’t you?
Brown Butter Biscuits
(recipe from Real Simple Magazine)
makes about 8 three inch biscuits
- 1 stick unsalted butter
- 2 cups and 2 tablespoons all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 3/4 cup whole milk
Heat oven to 400° F.
Brown the butter: Melt the butter in a skillet or small saucepan 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 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 disk. Cut the dough into 3-inch round biscuits. Place on an ungreased baking sheet and bake until the tops are lightly golden, 12 to 15 minutes. Serve warm with jam and clotted cream or butter.
