Full Recipe
Author
David Turner | 2025-04-17
Description
The key to a biscuit that has the rich, toasty flavor of brown butter and the flaky layers of a traditional biscuit? A mix of brown butter and cold cubed butter. In this recipe, we brown a portion of the butter and keep the rest untouched so it can steam in the oven and give the biscuits a light texture. The nuttiness of the brown butter is complemented by a natural companion, sage: The herb is both flecked throughout the dough and used to garnish each beautiful biscuit.
