Brown Butter Buttermilk Biscuits

Biscuits, Breakfast

What’s up flakiness? What’s up nuttiness? What’s up brown buttery craziness? Welcome to my world!

…And just like that I’m in the mood for Thanksgiving. Yesterday I found out that brown butter has the ability to give me the second turkey wind I needed; I’m officially ready to show T-Day who’s bawwwwss.

Menu talk. Let’s dig in. This year, in order to keep things interesting, I’m not really making anything I’ve made before. Scary. Stressful. NAH! I say fuuuuun!

For an appetizer, I’m making Kelsey’s Leek, Pear and Chantrelle Toasts. They’re BEAU-TI-FUL.

Stuffing. It’s important. I’m making Jessica’s Double Bread Stuffing with Brown Butter, Bacon and Sage…and putting them into muffin form. I’m not over the stuffing muffin thing. And I’m definitely not over brown butter, obviously.

Cranberry Sauce. The canned stuff?! I just can’t. I loooved it as a kid, but if you have REAL cranberry sauce, you’ll be changed forever. And honestly, it is the easiest thing to make ever. Teri and Jenny’s Cinnamon and Star Anise Infused Cranberry Sauce? Yes. Just yes.

Alton Brown’s Good Eats Roast Turkey. Intense brining situation. A little food science. The man’s a genius. I’ve wanted to try this recipe for years. YEARS. It’s finally happening in a few days.

Okay. I lied. I’m making my favorite side dish of all-time: Cauliflower Brussels Sprout Gratin (hold the brussels sprouts because my mom hates them). I can make this dish without looking at the recipe. It’ll be the one super easy, no-fuss, sans stress dish I’m making. Worry free cheesy side dish? Necessary.

Ree’s Delicious, Creamy Mashed Potatoes. I made them for myself when I got my wisdom teeth taken out. It was a sad sight. My face was puffy. I couldn’t speak. I wanted my mama. Instead (as I was all drugged up and feeling fantastic), I barely was able to make these–they were delicious (from what I can remember). Time for them to reappear!

For our bread situation, I was going to make these top knots I posted a few weeks ago. I was set on this idea. But as I was looking at my menu of ambitious, never made before dishes, I decided to whip up these biscuits as a test run…

I treat biscuits like I treat pie crust.

I stick the flour, cut up butter, egg and buttermilk in the freezer for 2-3 minutes so everything gets super cold.

I work quickly. And then right before I bake them up, I stick ’em back in the freezer to get them cold again.

Brown butter in biscuits. Let’s talk about it. You have to brown this butter. And thennnn, you have to let it cool down or it’ll melt all the coldness you’ve worked for. It’s an important step, I think.

These biscuits have some good height, they have layers (!!), flakiness and so much butter taste–it’s major. The nutty, brown-butterness is not abundant. It’s kind of subtle. It’s definitely there but it’s not crazy.

Make them. Hope you have some leftover so the next morning you can reheat them, fry an egg, bake some bacon and watch some football…or whatever.

Brown Butter Buttermilk Biscuits

Print this recipe!

1 1/2 stick of unsalted butter, divided (or 6 ounces–2 ounces to be melted; 4 ounces should be cold)
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
1/2 cup buttermilk, cold and shaken
1 large egg, cold

For Egg Wash:
1 large egg, beaten with a tablespoon of milk or water

1. Preheat oven to 450F.

2. In a small saucepan, melt 1/2 stick of butter (2 ounces) over medium low heat. Once the butter starts to foam up, stir continuously until the butter turns a golden brown hue and little brown specks start to appear. Remove from heat and let brown butter cool to room temperature.

3. In a large bowl, mix together the all-purpose flour, baking powder, baking soda and salt. Working quickly, add the cubed butter (4 ounces) and break it up with your hands until all of the butter is broken into bits and resembles small peas.

4. In a measuring cup, whisk together the buttermilk and egg. Add the brown butter to the buttermilk mixture and whisk once more.

5. Add the buttermilk/brown butter mixture all at once to the flour mixture. Mix until barely combined. Lightly dust your kitchen counter with flour and dump the dough onto it. If it’s a bit shaggy, that’s okay. Knead a few times to bring it all together (4 to 5 times). Press or gently roll the dough into a 1-inch thickness. Cut out the biscuits using a 2-inch biscuit butter. You should get about 7 biscuits. You can recombine the scraps and get two more biscuits. Transfer them to a lined baking sheet.

6. If you think you’ve been moving a little slow (like I was because I was..ahem..taking pictures), stick them in the freezer for 2-3 minutes. This will get the bits of butter nice and cold again. After the biscuits are cold, brush the tops of with egg wash and bake in oven or 15-20 minutes, or until tall and golden brown. Serve biscuits warm with something awesome like eggs and bacon OR gravy and mashed potatoes.

Yields 9 biscuits

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Leave a Reply

  • Reply Heather November 21, 2011 at 3:46 am

    If you only knew…
    I just yelled “BINGO” when I saw the title of this post considering I was just telling my boyfriend that we should make some buttermilk biscuits. Considering that we’re responsible for bringing the biscuits to the Thanksgiving gathering this year…this recipe will be accompanied to my kitchen. Thank you for your wonderful timing!

    Heather @ Find That Warm Fuzzy Feeling

  • Reply la domestique November 21, 2011 at 3:52 am

    The biscuits look amazing…especially on that breakfast plate.

  • Reply Heather (Heather's Dish) November 21, 2011 at 4:00 am

    I can’t believe how crazy fluffy and delicious these look! And I’m all over the brown butter 🙂

  • Reply Julie @ Willow Bird Baking November 21, 2011 at 4:08 am

    I am wholeheartedly in love with this biscuit. Good grief.

  • Reply PolaM November 21, 2011 at 4:46 am

    That menu looks great! Can I come by?

    Those biscuits look really good!

    • Reply Adrianna November 21, 2011 at 9:21 pm

      Of course. Duh.

  • Reply Bryn November 21, 2011 at 5:32 am

    My hub made Alton’s turkey a few years ago, brine and all, and it was amazing… But the ingredients for the brine were expensive for the minimal amount of each that was needed, so the next year he decided to use World Market’s brine, and it was equally amazing! $4.99 for the package! Oh, but he kept Alton’s cooking method of high heat to bui,d a crust and then using the foil tent and lowering the temp… Absolutely wonderful!

    Good luck for yoyr turkey day! 🙂

    • Reply Adrianna November 21, 2011 at 9:22 pm

      Whoa. Pro-tip alert!! Definitely looking into this. THANK YOU.

  • Reply Meki November 21, 2011 at 10:40 am

    Wow! I didn’t have luck when I first made biscuits. Now, I want to try my luck with your biscuits! 😀

  • Reply Heather Michelle @ A Sweet Simple Life November 21, 2011 at 1:53 pm

    Scrumpteous! My mother-in-law is an untraditional menu of stews and cider with a big bonfire for our turkey day and she asked me to bring the bread. These biscuits will be perfect!!!

  • Reply Megan November 21, 2011 at 2:02 pm

    Amazing. Thanks for sharing your menu, I was totally curious!

    I had an idea for leftovers. I’m also obsessed with cutifying things by making them in a muffin pan, and a few weeks ago tried out a mini chicken pot pie using one of your biscuit recipes for the base. Totally going to do it with thanksgiving leftovers! Yay!

    • Reply Adrianna November 21, 2011 at 9:23 pm

      Oh man…that sounds amazing. Chicken pot pie has been on my to do list for a looooong time. You’ve inspired me.

  • Reply abbey November 21, 2011 at 2:25 pm

    what is the butter measurement?

    • Reply Adrianna November 21, 2011 at 3:53 pm

      It’s there now!! 🙂

  • Reply Kelsey November 21, 2011 at 2:25 pm

    How sweet are you? Thanks for linking, friend. I think you’ll like the toasts. Your recipe is awesome, I’m impressed by your organization. I’ve been planning with my mom, and right now there are like 20 recipes on the table… We’ll get our act together by Wednesday. Hopefully. Yum for the biscuits, too! I love your freezer technique. Will definitely have to try that. : )

  • Reply Nicole November 21, 2011 at 2:44 pm

    I’m a biscuit lover and those look killer!!!


  • Reply carly {carlyklock} November 21, 2011 at 2:55 pm

    Amen to fresh cranberry sauce. Amen to Jenny and Teri from Spoon Fork Bacon. Amen to brown butter.

    Amen to kick-ass, FLAKY biscuits! 🙂

  • Reply Bev Weidner November 21, 2011 at 3:14 pm

    You. Are. Kidding. Me. My. Face. Is. Blown.

  • Reply Joslin November 21, 2011 at 3:30 pm

    I’ve never heard of brown butter before, that’s so simple yet so mind blowing. Thanks for sharing!

  • Reply Sue/the view from great island November 21, 2011 at 3:30 pm

    These sound like they’d be great with soup on a cold night. I’ve had the same experience when I bake with brown butter, the flavor is pretty mild, but that’s ok in a biscuit.

  • Reply Katrina November 21, 2011 at 4:20 pm

    Well, I’m soooo glad you’re not over browned butter! Gee, I’d be a bit confused if anyone was. I also can’t freaking get over how flaky these beauties are. Awesome!

  • Reply LunaCage November 21, 2011 at 4:58 pm

    What a FEAST you have planned! And these biscuits look divine! …Susan

  • Reply France November 21, 2011 at 5:21 pm

    These sound wonderful. I’ve been stuck on the same yogurt biscuit recipe for years. It’s time for a change, and this will be the one to try. That’s quite the compliment as you know since there are so many that are floating around out there, but you sold me on the brown butter!

  • Reply Lauren @ FoodIsTherapy November 21, 2011 at 6:17 pm

    These look incredible!! I shall be trying these soon – I hear homemade sausage gravy calling my name 🙂

  • Reply nicole {sweet peony} November 21, 2011 at 6:54 pm

    i love biscuits. i love browned butter. come to mama!

  • Reply Anna November 21, 2011 at 7:11 pm

    Exactly what I was looking for. Making those for T-Day! Thank you!!!

  • Reply cindy November 21, 2011 at 7:14 pm

    I kinda, always, yell “browned butta!!” every time I make something with it. I can’t help it, it’s just too good. biscuits + browned butter = genius!

  • Reply Jessica @ How Sweet November 21, 2011 at 7:21 pm

    These just made my life. Yes.

  • Reply Laura November 21, 2011 at 7:25 pm

    The link to the Cauliflower and Brussels Sprout Gratin does not work. I would love the recipe if you could please let me know how I can read it.

    Thanks and many blessings!

    • Reply Adrianna November 21, 2011 at 9:23 pm

      Just fixed it! Thanks for catching that. 🙂

  • Reply [email protected] November 21, 2011 at 7:40 pm

    I am definitely making these very soon. I’ve been looking for a good, flakey biscuit recipe.

  • Reply Connie / Marinating Online November 21, 2011 at 8:02 pm

    I am making these today.

  • Reply Cassie November 21, 2011 at 9:01 pm

    Wow, these look absolutely incredible. So flaky and tender! We did Alton’s turkey last year…he is pure genius!

  • Reply Becki's Whole Life November 22, 2011 at 2:52 am

    Your Thanksgiving menu sounds wonderful! I love all of the browned butter and I think I might use Alton’s brining method as well. Love the idea of using browned butter for biscuits. These look wonderful and the best thing about biscuits is having some leftover in the morning with breakfast.

  • Reply Lori @ RecipeGirl November 22, 2011 at 2:40 pm

    omg, look at that browned butter in those biscuits. you can totally SEE it. big time drool.

  • Reply channing @ chan's kitch November 22, 2011 at 7:54 pm

    these look insanely unbelievably amazing!! i am on a buttermilk biscuit kick. just made sage + cheddar buttermilk biscuits last night and they were so decadent. thank you and can’t wait to try these!!

  • Reply [email protected], Read, Rant November 22, 2011 at 8:49 pm

    I think browned butter is the best invention EVER. I first discovered it in a brownie recipe from Bon Appetit, and it was literally life changing. I can only imagine what these could do for biscuits. Oh I can’t wait to try these!

    • Reply Adrianna November 23, 2011 at 3:12 am

      Whoa I need to google those. ASAP.

  • Reply kayla @ la cucina del bargello November 23, 2011 at 4:32 am

    I think I might take the first leap into biscuit land with this recipe. I’ve never made biscuits before…wish me luck!

  • Reply Elliott November 23, 2011 at 4:53 am

    BROWN BUTTER buttermilk biscuits?! YES, PLEASE!

  • Reply Dana B @ thebakingbooth November 23, 2011 at 5:41 am

    awesome! Now I know what turkey I’m doing for thanksgiving. I had already chose Jessica’s stuffing (doesn’t that look amazing? 🙂 will have to try brown butter biscuits. I make buttermilk ones that I love, but the brown butter bits really look appealing. thx!!

  • Reply brandi November 23, 2011 at 2:00 pm

    well, these might be added to the menu.

    i’ve been putting brown butter with everything lately (including just a spoon) but i haven’t put it in biscuits yet.

  • Reply Lora @ November 25, 2011 at 4:30 pm

    Browned butter may just be the best thing in the world and I love to put it in everything! These look deadly!

  • Reply Margot November 25, 2011 at 8:34 pm

    Whoa, dude you just totally cured my biscuit phobia! These are amazing! My only minor quibble is that I used sea salt (all I have at the moment) and 1 tsp is far, far too salty for my tastes. Is this recipe intended for table salt instead? Now that I think of it, I’ve had this issue before and I’ve just used less sea salt, but I guess I forgot this time around. Ah well. I’ll just slather them with extra honey. I thought I would point out my error for anyone else attempting this recipe though!

    • Reply Adrianna November 26, 2011 at 2:33 am

      Ahh…I used fine sea salt, which is basically the equivalent to table salt. I try to bake with this because it’s like table salt. DRAT! I’ll start putting the type of salt I use just so there’s no confusion. So glad they ended up okay, tho!! xo

  • Reply Margot November 26, 2011 at 2:53 am

    Actually, I’m a dunce. I just looked it over and I read the recipe wrong. I somehow added 4tsp of baking soda and skipped the baking powder all together. So, uh, my bad. Nothing to do w/ the salt content at all. They DID come out very fluffy though. Heh.

  • Reply Gwen November 26, 2011 at 6:32 pm

    My husband made the Alton Brown turkey this year, too. It turned out amazing. Even though I’m vegetarian and didn’t have any. Except I did when no one was looking. Sounds like an amazing menu!

  • Reply Sarah B. November 28, 2011 at 9:56 pm

    These look absolutely perfect. Craving one. Thanks.

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  • Reply Jasmine December 11, 2011 at 7:58 pm

    Wow. Just -wow. My mouth is watering.

  • Reply Michelle December 13, 2011 at 7:33 pm

    Wow! Those look amazing!

  • Reply Rosemary December 15, 2011 at 5:15 am

    These look great! I was wondering… if I am making them for Christmas morning is it possible to make the dough the evening before, and if I can, should I take them out a certain amount of time before I cook them? Let me know!
    Thank You!

    • Reply Adrianna December 15, 2011 at 5:55 am

      Totally. Make the dough the night before, roll them out, cut them and stick the (unbaked) biscuits on a baking sheet. Wrap it with plastic wrap and stick it in the fridge over night. They should go straight from refrigerator to oven. You want the butter bits (in the biscuits) to be nice and cold so when they hit the hot oven they’ll steam up and create fluffy, flaky biscuits!

  • Reply girlmeetssugar January 20, 2012 at 2:08 pm

    Making these today! Thanks for the recipe 🙂 they look delish!

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  • Reply jaime November 20, 2012 at 9:59 am

    yumm.. i am thinking i need a “all things brown butter” recipe board on Pinterest…lol! happy early thanksgiving!

  • Reply Jayne November 20, 2012 at 6:08 pm

    Your biscuits look amazing! I love it when I can see the teeny little layers. I’m going to make this for my scone-loving aunt when I see her soon.

  • Reply Jacqueline October 15, 2013 at 8:34 am

    I made these in class today for everyone and they were a total hit

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