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Browned Butter Sage Biscuits with Caramelized Onion

This is not yer average sage biscuit! The browned butter and caramelized onion lend a nuttiness and sweetness to the aromatic and resinous quality of the sage, creating a simply delicious biscuit that stands alone, or paired perfectly with a nice hunk of old cheddar. This recipe is (very slightly) adapted from The Spruce Eats.

Ingredients

  • 6 tablespoons unsalted butter
  • 2 tablespoons fresh sage finely chopped
  • 1 onion finely chopped and caramelized
  • 2 cups ​all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 10 turns of a pepper grinder
  • 3/4 cup milk

Instructions

  1. If you haven't yet, caramelize the onion. Once nicely browned place on a plate and put in the freezer to quickly bring down to a cool temperature.
  2. In a saucepan over medium heat, melt the butter. Cook, stirring until the sediment starts to brown on the bottom or along the sides of the pan. Keep cooking, stirring, just until the sediment is a nice rich brown. Don't let it burn. Remove the pan from the heat and set in the large baking pan or sink with cool water to keep the butter from cooking more.
  3. Add the sage to the butter and stir. Let stand until cooled to room temperature.
  4. Preheat the oven to 425 Line a baking sheet with parchment paper or a baking mat, or spray it lightly with nonstick baking spray.
  5. In a large bowl, combine the flour, baking powder, pepper, and salt.
  6. With a whisk, blend the flour mixture thoroughly. Stir in the brown butter and herb mixture, caramelized onion, and the milk until moist.
  7. Turn out onto a floured surface and knead 3 or 4 times to form a cohesive, soft dough. Pat into a circle about 1/2- to 3/4-inch thick.
  8. Cut out with biscuit cutters and arrange on the prepared baking sheet.
  9. Gather any dough scraps together, pat into a circle, and cut out more biscuits. Repeat with any remaining dough.
  10. Bake the biscuits for 12 to 14 minutes, until nicely browned.