RECIPE

Smoked Cheese Brown Butter Biscuits

Cookie Sheet

Flour

Over 1 hour

8

INGREDIENTS

  • 2 1/4 cups all-purpose flour 
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/3 cup * butter (to make brown butter)
  • 1/2 cup cold butter, cut into 1/4 inch cubes
  • 1 cup shredded smoked cheddar cheese
  • 1 cup cold buttermilk

EQUIPMENT

RECIPE NOTES

There are so many things that make a biscuit great. Flakey layers, buttery flavour, soft and warm inside, and best of all, they require such simple ingredients that you’re probably ready to make them right now! Our Smoked Cheese Brown Butter Biscuits are sure to become a staple in your household after the first time serving them!

Our Insulated Cookie Sheet is all you’ll need to prepare this staple recipe, exposing the dough to a consistent heat source for an even bake. Crafted with two layers of heavy gauge carbon steel, this piece of bakeware maintains even heat to prevent burning and scorching, delivering perfectly golden butter biscuits.

Our Smoked Cheese Brown Butter Biscuits recipe is a surefire way to impress your guests with a mouth-watering snack. This recipe can be prepared in just over an hour, serving eight unique portions. Here are all the ingredients and simple steps to follow before tackling these delicious biscuits! Recipe provided by Michelle Rabin.

INGREDIENTS

  • 2 1/4 cups all-purpose flour 
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/3 cup * butter (to make brown butter)
  • 1/2 cup cold butter, cut into 1/4 inch cubes
  • 1 cup shredded smoked cheddar cheese
  • 1 cup cold buttermilk

EQUIPMENT

INSTRUCTIONS

Make the brown butter by placing 1/3 cup* butter in a small saucepan over medium-high heat. Cook, stirring often, until the butter foams and smells like caramel. Remove from heat immediately. Let cool. 

Preheat oven to 425F.

Mix the flour, salt, baking powder, and sugar in a large bowl. Using your fingertips, work in the butter until mealy. Stir in 3/4 cup of the smoked cheddar cheese.

Make a well in the middle of the mixture, and pour buttermilk into the well. Gently stir with a spatula until the mixture comes together into a dough, do not overmix.

Roll out dough on a lightly floured surface into a rectangle about 1 inch thick. Fold 1/3 of the rectangle over the center, then fold the other third of the rectangle over both. Roll into a rectangle about 2 inches thick. Cut into 8 equal squares.

Brush the remaining brown butter over the biscuits then top with the remaining smoked cheddar cheese.

Place in oven until tops are golden, about 15 minutes. Transfer to a cooling rack and let cool for 5 minutes.

*Note: butter reduces in volume when browned, 1/3 cup will naturally become close to 1/4 cup.

Reviews