Bake Up a Batch of Brown Butter Biscuits With Fresh Herbs

Gather the ingredients. The Spruce Eats / Nita West Have an inch or two of cool water ready in the sink or in a large baking pan (large enough to set the hot saucepan in to cool). In a saucepan over medium heat, melt the butter. Cook, stirring constantly until you begin to see the sediment browning on the bottom or along the sides of the pan. Keep cooking, stirring, just until the sediment is a nice rich brown. Don't let it burn. Remove the pan from the heat and set in the large baking pan or sink with cool water to keep the butter from cooking more. The Spruce Eats / Nita West Add the sage and thyme to the butter and stir. Let stand until cooled to room temperature. The Spruce Eats / Nita West Preheat the oven to 425 F. Line a baking sheet with parchment paper or a baking mat, or spray it lightly with nonstick baking spray. The Spruce Eats / Nita West In a large bowl, combine the flour, baking powder, sugar, and salt. The Spruce Eats / Nita West With a whisk, blend the flour mixture thoroughly. Stir in the brown butter and herb mixture and the milk until moist. The Spruce Eats / Nita West Turn out onto a floured surface and knead 3 or 4 times to form a cohesive, soft dough. Pat into a circle about 1/2- to 3/4-inch thick. The Spruce Eats / Nita West Cut out with biscuit cutters and arrange on the prepared baking sheet. The Spruce Eats / Nita West Gather any dough scraps together, pat into a circle, and cut out more biscuits. Repeat with any remaining dough. The Spruce Eats / Nita West Bake the biscuits for 12 to 14 minutes, until nicely browned. Brush the tops with the 1 to 2 tablespoons of melted butter. The Spruce Eats / Nita West Serve the biscuits hot, with plenty of butter for spreading. The Spruce Eats / Nita West