September 12, 2010

Brown Butter Biscuits

brown butter biscuits

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.

1 stick to heaven

Once it starts turning brown, turn off the heat and let it cool to room temp.

brown butter!

Slowly pour the brown butter into your dry ingredients.

brown butter meets 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.

shaping dough

Cut your biscuits!

biscuit making

Put the biscuits in the oven to bake! Takes about 12-15 minutes.

off to the oven....

Then pop one open and spread some jam on top!

with raspberry jam

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.

  • The Duo Dishes

    This is awesome because there’s brown butter in the fridge that needs a use, and this would be a good way to do it. Maybe a half recipe though…Can’t have all those babies around!

  • Lucy

    Yum! These are going in my favorites. I’m definitely going to be making them for breakfast on a cool fall day as soon as I have access to an oven!

  • Joy

    Biscuits are one of those things I haven’t made yet. I know, don’t judge me. LOL!!! But these sound and look so good, I want to make them right now. I just got home and I’m supposed to be doing something else, but damnit girl, must you tempt me (again)? 🙂

    Thanks for the recipe!

  • Katrina

    I’m bookmarking this. I LOVE this recipe.

  • Megan Gordon

    Your list about why you shouldn’t make these had me giggling — “because you’re no fun.” Clearly. Looks awesome–never thought about doing them with brown butter. There’s something so great and imprecise about biscuits that I love, too. You can just kind of pat out the dough, cut them out, and call it a day. Anyway, I’m babbling. xo.

    • Tracy

      I was thinking that too…the dough came together in like 2 seconds and I was able to pat it out like a dream!! It makes me think I should have biscuits in my life-on the regular. I love your babbling….don’t stop.

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  • ovenhaven

    Boy, am I glad I’m ‘fun’! Hehe 😛 I’m definitely gonna give these a go. You can’t go wrong with brown butter!

  • Carra young

    Making. These. Now.


  • Heidi

    I could never get the dough to look the way it does in your pictures. I couldn’t mold it, It was all sticky and gooey. I tried putting it in the fridge for 30 minutes and when I got it out it seemed ok, but once I started shaping it, it got all sticky and gooey again. Any idea what I did wrong? Any idea how I could make it better?

    • Tracy

      Was the butter too hot initially when you mixed it with the flour? It’s a little on the sticky side, but with a floured surface, mine worked out fine! Maybe you need a little more flour on your work surface?

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  • Cassi

    I just have a quick question….The biscuits look a little thin, is that just the recipe or could I just roll them thicker? Also, did they turn out flaky or a bit on the crispy side? I know it is awhile after your post but I hope you reply! Thank you!

    • Tracy

      hey! you can make them thicker for sure. They are more on the crispy side, but the brown butter flavor is SOOO amazing.

  • Kimberly

    I’ve made these twice in the past couple of weeks and they are amazing! I love that they come together in almost no time, too. They’re great with soup (both split pea and chicken, kale and mushroom, so far), and they were fantastic alongside some garlicky sauteed greens and fried eggs. They’re also insanely heavenly straight out of the oven with just a little honey.

    Oh, and I made one batch the size shown above and one batch a little smaller/thicker, and they were both wonderful. Thanks so much for the great recipe, Tracy!

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