Brown Butter Drop Biscuits Recipe with Sage and Thyme

Nutty, toasty brown butter is the secret to these irresistible Herbed Brown Butter Drop Biscuits. We brown the butter first, then mix it with cold buttermilk to create pockets of richness throughout the dough. Fresh sage and thyme add a savory, herbaceous note that pairs beautifully with soups, stews, and roasts. They come together in one bowl with no rolling or cutting — just stir, scoop, chill while the oven preheats, and bake until golden. Finish with a brush of extra butter and flaky salt for biscuits that taste fancy but couldn't be easier. Try not to eat them all before dinner hits the table. 🤤

Prep Time15

Cook Time12

Chill time15

Total Time42

Course: Bread, Side Dish, Sides

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 171kcal

Author: Briana

Equipment

light-colored saucepan
large cookie scoop optional, 2 tablespoon size
digital food scale optional super helpful!
oven thermometer optional but useful
instant read thermometer optional, helps be SURE biscuits are done!

Ingredients

Brown Butter:

16 tablespoons unsalted butter 227g

Biscuits:

2 cups all-purpose flour 240g
1 tablespoon baking powder 12g
½ teaspoon baking soda 3g
2 teaspoons kosher salt 6g
2 tablespoons light brown sugar 25g, packed
2 teaspoons fresh sage 2g, finely chopped
¾ teaspoon fresh thyme leaves 1.5g
¾ cup buttermilk 170g, cold
10 tablespoons brown butter from above warm, 142g

Serving:

3 tablespoons reserved brown butter (or melted butter) optional
flaky salt optional

Instructions

Chill the buttermilk. Measure buttermilk into a liquid measuring cup and place in the freezer for about 15 minutes while you prep.
Brown the butter. Melt butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until foamy, golden brown, and nutty-smelling, about 5-7 minutes. Immediately pour into a heatproof bowl, scraping out all the brown bits. Set aside about 3 tablespoons for brushing. Let cool 5-10 minutes until warm but not hot.
16 tablespoons unsalted butter
Mix dry ingredients. Whisk together flour, baking powder, baking soda, salt, and brown sugar in a large bowl. Stir in the sage and thyme until evenly distributed.
2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 2 teaspoons kosher salt, 2 tablespoons light brown sugar, 2 teaspoons fresh sage, ¾ teaspoon fresh thyme leaves
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Combine wet ingredients. Pour cold buttermilk into the warm brown butter and stir to combine.
¾ cup buttermilk, 10 tablespoons brown butter from above
Make the dough. Pour wet mixture into dry ingredients and stir with a rubber spatula until just combined. Dough will be shaggy and sticky — don't overmix!
Scoop and chill. Drop dough by 2-tablespoon scoops onto prepared baking sheet, spacing 1½ inches apart. You should get 14-16 biscuits. Pop the baking sheet in the freezer while the oven finishes preheating, about 10-15 minutes.
Bake for 10-12 minutes, until tops are golden and edges are lightly browned.
Brush and serve. Let cool 2-3 minutes, then brush tops with reserved brown butter (or melted butter). Top with flaky salt if desired. Serve warm!
3 tablespoons reserved brown butter (or melted butter), flaky salt

Notes

Why so much butter? We start with 16 tablespoons (225g) of butter because it loses moisture as it browns — you'll end up with about 13 tablespoons after browning. A food scale helps here! Weigh out about 140-142g for the dough and 30-35g for brushing.
Salt: Recipe uses Diamond Crystal Kosher Salt. If using Morton's or table salt, use 1 teaspoon instead of 2.
Salted vs. unsalted butter: Either works! If using salted butter throughout, consider skipping the flaky salt on top.
Fresh vs. dried herbs: Fresh is best, but if using dried, use about ⅓ the amount (roughly ½ teaspoon dried sage and ¼ teaspoon dried thyme).
Brown sugar swap: White sugar works in a pinch — biscuits will be slightly less golden.
Buttermilk substitute: Mix ¾ cup milk with 2 teaspoons white vinegar or lemon juice. Let sit 5 minutes, then chill in freezer before using.
Make-ahead: Brown the butter up to 3 days ahead and store in the fridge. Let it come to room temp or gently warm before using.
Freezing unbaked biscuits: Freeze scooped biscuits on the baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 425°F for 13 minutes.
Storage: Store baked biscuits in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to refresh.
Optional but helpful: A digital food scale makes measuring the flour and brown butter easy, and an oven thermometer ensures your oven is running at the right temperature for perfectly golden biscuits.

Nutrition