Sage-Brown-Butter Biscuits
This recipe was created in partnership with the Park Slope Food Coop, located in Brooklyn, NY. I will be demonstrating how to make these biscuits on October 30, 2024 through their free, online cooking classes (hosted most months). Sign up here! Follow the Co-op and it’s Co-op Cooks Program on Instagram to stay tuned. Many thanks to the Co-op and the commitment of the fully-volunteer Co-op Cooks team!
An egg wash gives the final biscuits a glossy, golden crust. The jam is made from sweet European plums grown a couple hundred miles North of New York City by Champlain Orchards, one of the oldest continually operating orchards in Vermont. They turn a vibrant fuchsia color as they simmer.
Texture and structure are the foundation of a good biscuit, but they mean nothing without flavor.
These biscuits can be made without the brown butter, but they won’t fill the same void in your soul without it! Brown butter is an outstanding kitchen staple that only takes minutes to prepare and can be modified with so many lovely variations (hello cinnamon, cardamom, rosemary, black pepper, or even citrus). These are also the tallest biscuits I’ve ever made (see toppling towers of buttery, flaky goodness above). Cutting and stacking the dough several times (plus baking powder) provides sky-high lift and lots of flaky layers.
