Brown Butter Sage Biscuits #BreadBakers

Wanna know something kinda funny?

We have never really been a roll family. Like, I honestly cannot remember a time where we ever had rolls at our table. Even on Thanksgiving! We definitely had biscuits and then baguettes for our cheese appetizers (always one of my favorite things to look forward to), but never actual like bready rolls. Strange huh? This month’s Bread Baker’s theme is bread you eat at your Thanksgiving table (including rolls, biscuits, scones etc)…so I figured a sage-y biscuit would be pretty appropriate!

I’m so excited about these little guys… not only do they have friiied crispy sage in em (hellooo…yuuum), but also one of my new little best friends, browned butter. If you have never made and baked with brown butter, you’ve never liiiived. It’s absolutely delicious. Such a simple way to kick up the flavor of anything without too much crazy effort. It just gives things a warm caramelized kinda undertone that is a little hard to pinpoint. I guess you could say it’s like almost a nutty, toasty…alright, brownnned thing that you just gotta try!

I also snuck in some ground herbs and spices to kick up the flavor in these little biscuits! With the sage and cheese, they’re a perfect little Fall-y addition to a Thanksgiving spread!

My baking class is in the process of gearing up for the Thanksgiving themed rush for our bakery. We’re making massive batches of pie dough (we sell frozen pie dough at the holidays), and figuring out all the fun Fall flavors to play with. It’s been so much fun working in a bakery again! I’ll be on the retail team in my class this week, so I’ll be making piiieee, croissants, cookies, scones etc. So much fun. Anywho, back to the biscuits…

Ingredients: (Adapted from Spoon Fork Bacon)

3/4 cup unsalted butter
1 3/4 cup ap flour
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon ground sage
15-20 fresh sage leaves
1/4 cup grated gruyere (or cheese of your choice)
1/2 c buttermilk
1/4 cup unsalted butter, melted

Brown Butter & Fried Sage: Cut up the first butter into small cubes, and melt in a small saucepan over medium-high heat. Let the butter simmer for 8-10 minutes until it has browned in color and smells nutty (it’s a fine line to burnt butter, so keep an eye on it!). Pour into a bowl, and chill in the fridge for about 2 hours. Then slice into cubes (keep it cold). In the same saucepan, melt 2 tablespoons of butter on medium high. Once the butter has come to a simmer, throw in your sage leaves and fry until they are crispy. Transfer to a plate with a paper towel on it to dry them.

Biscuits: Preheat your oven to 450 degrees. Combine your dry ingredients in a medium mixing bowl, whisk until combined, and throw in your crispy sage leaves. Crumble them with your fingers to small pieces. Toss in your cheese, and then sprinkle over your cubed cold butter. With a pastry cutter, cut the butter into the dry mixture until it is crumbly. Pour in the buttermilk and gently mix with a wooden spoon to distribute evenly. Pour the crumbly mess out onto a lightly floured work surface, and using a rolling pin gently roll out to 1/2 inch thick rectangle. Fold in thirds, and roll out again.  Cut into approximately 2 inch squares, or use a biscuit cutter. Transfer to a parchment lined baking sheet, and bake for 8 minutes. Remove from oven, paint the tops with your melted butter and then bake again for 6 minutes until nicely golden brown. Allow to cool for about 5 minutes, but serve warm.

There ya go. Biscuits are the best because they’re so versatile. You can do the sweet thing, but my fave are definitely when they’re savory. AND, they can totally be made beforehand, frozen and then baked the day of…which is so great for the holidays when you’re strapped for time.

It’s wonderful to have food things prepared ahead of time that you can just pop in the oven right before dinner, no frets or worries. Gah. I’m way too excited for Thanksgiving! I’m a vegetarian, and it’s still like my favorite holiday.

I make veggie gravy (which these biscuits would be AMAZING with) and so many vegetable-y sides. My mouth is watering thinking about it all! Just about 3 more weeeeks! And really, in my fam Thanksgiving is all about the PIIIE anyways.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Here’s what the other Bread Bakers made for this event:

Butterflake Rolls by Anshie at Spice Roots

Buttermilk Rolls by Renee at Magnolia Days 

Cast Iron Parker House Rolls by Veronica at My Catholic Kitchen 

Cheese & Mustard Pull Apart Bread by Laura at Baking in Pyjamas 

Classic Anise Dinner Rolls by Kathya at Basic N Delicious 

Crusty French Bread Rolls by Robin at A Shaggy Dough Story 

Gruyère Gougères by Nicole at The 2nd 35 Years

No Knead Dinner Rolls by Heather at Hezzi-D’s Books and Cooks 

Parker House Rolls by Tara at Noshing With The Nolands 

Parmesan Garlic Knots by Lauren at From Gate to Plate 

Pumpkin and Rosemary Bread by Rocío at kids&chic 

Pumpkin Pani Popo by Kelly at Passion Kneaded 

Pumpkin, Sage & Cheddar Pull Apart Rolls by Mireille at Chef Mireille’s East West Realm

Overnight Rosemary Rolls by Holly at A Baker’s House

Soft and Tender Dinner Rolls by Stacy at Food Lust People Love 

Sourdough Cornbread Rolls with Sage by Karen at Karen’s Kitchen Stories 

Sweet Potato Rolls by Cindy at Cindy’s Recipes and Writings 

Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla 

Zopf – Braided Swiss Milk Bread by Carola at En la Cocina de Caro