Utilizing buttermilk in your biscuits helps the dough rise and creates taller, fluffier biscuits. The delicate tang from the buttermilk pairs superbly with the browned butter, sage, and candy potato for a concord of flavors excellent for fall.
Browned Butter Candy Potato Biscuits
Makes 15 biscuits
- 1¼ cups (284 grams) unsalted butter
- 1 tablespoon (4 grams) packed contemporary sage leaves
- 3¼ cups (406 grams) all-purpose flour, plus extra for dusting
- 1 cup (220 grams) chilly mashed baked candy potato
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- 1 tablespoon (9 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- ½ cup (120 grams) chilly entire buttermilk
- 1 massive egg (50 grams)
- 1 tablespoon (15 grams) water
- Flaked sea salt, to style
- Softened butter, to serve
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In a light-colored medium saucepan, soften butter over medium warmth. Add sage; cook dinner, stirring ceaselessly, till butter is aromatic and a deep amber shade, 8 to 10 minutes. Pour right into a shallow baking dish, and let cool for 10 to fifteen minutes. Freeze till strong, about half-hour.
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Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
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Within the work bowl of a meals processor, pulse flour, candy potato, sugar, baking powder, kosher salt, and baking soda till mixed.
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Reduce frozen butter into 1-inch items; add to flour combination, and pulse simply till butter items are the scale of small peas and combination is crumbly. Add chilly buttermilk, and pulse till a shaggy dough kinds.
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Prove dough onto a calmly floured floor. Pat dough right into a rectangle about 1 inch thick. Reduce dough into fourths. Stack fourths on prime of one another, and pat right into a rectangle. Repeat process 3 extra instances. Pat or roll dough to ¾-inch thickness.
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Utilizing a 2½-inch spherical cutter dipped in flour, reduce dough with out twisting cutter, rerolling scraps as obligatory. (To reroll scraps, stack items on prime of one another, and pat to ¾-inch thickness.) Place 2 inches aside on ready pan. Freeze till chilly, about 10 minutes.
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In a small bowl, whisk collectively egg and 1 tablespoon (15 grams) water; brush onto biscuits, and sprinkle with sea salt.
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Bake till golden brown, 15 to 18 minutes, overlaying with foil after 10 minutes of baking to forestall extra browning. Serve with softened butter.
