Deluxe Buttermilk Biscuits With Sage Brown Butter

A classic buttermilk biscuit is elevated with a savory butter.

Deluxe buttermilk biscuits with sage brown butter

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
30 mins
Total Time:
1 hrs 55 mins

There are many different ways to make a biscuit, from big and flat Cat-head Biscuits, to extra light and fluffy Angel Biscuits. This biscuit recipe is our deluxe take on a classic buttermilk biscuit, fancied up a bit for entertaining. From the fried sage leaves, which not only flavor the butter, but make a pretty garnish for serving, to the brown butter in the dough for added nuttiness, we’ve used a few chef-y tricks to make these biscuits extra special.

Aside from the added flavor, this recipe uses a shaping method that helps these biscuits have super defined flaky layers for an extra impressive presentation. By repeatedly stacking the dough on itself before rolling it out, the biscuits are almost laminated like a croissant, which yields beautiful flaking. Like any good biscuit recipe, this one uses buttermilk, but offers more than a few fun twists on the classic Southern side. 


  • 1 1/2 cups cold unsalted butter

  • 1/4 cup fresh sage leaves (from 1 [1/2-oz.] pkg.)

  • 3 1/2 cups all-purpose flour, plus more for work surface

  • 2 Tbsp. granulated sugar

  • 1 Tbsp. baking powder

  • 2 tsp. kosher salt

  • 1/2 tsp. black pepper, plus more for sprinkling

  • 1/2 tsp. baking soda

  • 1 cup whole buttermilk

  • 1 large egg, beaten


  1. Heat 1 cup of the butter in a medium saucepan over medium until melted and bubbling, about 2 minutes. Add sage leaves, and cook, stirring occasionally, until sage is crispy, 2 to 3 minutes. Remove sage, and transfer to a paper towel-lined plate; set aside. Continue cooking butter over medium, stirring and swirling pan occasionally, until butter turns a medium-brown color and has a nutty aroma, about 6 minutes. Place butter in a small heatproof bowl; freeze until solid, about 1 hour. Cut solidified brown butter and remaining 1/2 cup butter into cubes. Place cubed butter in refrigerator until ready to use.

  2. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.

  3. Stir together all-purpose flour, granulated sugar, baking powder, kosher salt, black pepper, and baking soda in a large bowl. Using 2 forks or a pastry blender, cut in reserved butter cubes until mixture is crumbly. Stir in buttermilk until a shaggy dough forms.

  4. Turn dough out onto a lightly floured work surface. Pat into a rectangle, and cut dough in half crosswise and then in half lengthwise into 4 equal, smaller rectangles. Stack rectangles evenly on top of each other, and pat down into a larger rectangle again. Repeat process 3 more times.

  5. Pat or roll dough into an 8-inch square, about 1 inch thick(trim edges to straighten, if desired). Cut dough into 2-inch squares. Place biscuits 2 inches apart on prepared baking sheets. Freeze 10 minutes. Brush with beaten egg, and sprinkle with additional pepper.

  6. Bake in preheated oven until golden brown, 12 to 15 minutes. Sprinkle biscuits evenly with fried sage. Serve warm or at room temperature.

Related Articles