Weekends can be such temperamental temptresses.
Let’s say you’re spending the weekend with your parents. Saturday you go to the Bizaar Bizaar with your mom and score a ton of cute jewelry.
Great Saturday.
Sunday comes. You take your three nephews to see the best movie of the year. Your husband comes to pick you up with a brand new couch in the back of the van. So exciting.
Then you try to get the couch up the stairs to your second floor apartment. And while your husband practically He-man’s it up the stairs by himself, it gets stuck and takes three more tries to get it in the dang place. We finally succeeded and collapsed as sweaty messes on said couch. (sidebar: my husband is my hero)
This is purely a hypothetical weekend, you understand.
And here’s the other thing, Sunday night is always, always followed by a Monday morning. That’s rough.
But there’s hope. There’s always hope. On this Monday, hope came in biscuit form.
Brown Butter Buttermilk Biscuits
Ingredients
- 1 1/2 stick of unsalted butter, divided (or 6 ounces–2 ounces to be melted; 4 ounces should be cold)
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup buttermilk, cold and shaken
- 2 large eggs, cold
- 1 Tablespoon milk or water
Instructions
- Preheat oven to 450F.
- 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.
- 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 (or mix in a food processor) until all of the butter is broken into bits and resembles small peas.
- In a measuring cup, whisk together the buttermilk and 1 egg. Add the brown butter to the buttermilk mixture and whisk once more.
- 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 parchment lined baking sheet.
- After the biscuits are cold, brush the tops of with egg wash (1 egg beaten with Tablespoon of milk or water) and bake in oven or 13-15 minutes, or until tall and golden brown.
2.0
http://www.nikkilooch.com/brown-butter-buttermilk-biscuits/ Creative Commons Attribution-ShareAlike 3.0
recipe from a cozy kitchen
