brown butter rosemary biscuits with salted maple whipped cream____________________________Simple, flaky four-layer biscuits dotted with pockets of browned butter, plenty of fragrant rosemary, and dolloped with an addictingly light and smooth maple whip.
Ingredients
- 1 stick salted butter
- 1/4 cup fresh rosemary, lightly packed
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup buttermilk
- 2 tbsp heavy cream, for brushing
salted maple whipped cream
- 1 cup heavy cream
- 3 tbsp maple syrup
- 1 tbsp bourbon (optional)
- 1 tsp kosher salt
Instructions
- Heat the butter and rosemary in a small saucepan until the butter browns and the solids separate, about 8-10 minutes. Pour into a tempered, airtight jar and set in the freezer until firm, about 15 minutes.
- When the butter is ready, prepare the biscuits. Whisk together flour, baking powder, and salt. Cut the browned butter-rosemary mixture into the flour with a pastry cutter, two forks, or your fingers, until pieces no larger than a pea remain and the mixture is crumbly. Slowly stream in the buttermilk, stirring until a shaggy but cohesive dough forms.
- Dump dough onto a lightly floured surface and form into a 6 x 6 inch square. Cut into four slices and stack atop one another, then press down until about 2 inches thick. Roll or press the dough into a 1-inch thick rectangle. Slice 9 biscuits out of the dough. Lay parchment onto a baking sheet and set the biscuits atop. Place in the freezer for 15 minutes to set.
- Preheat the oven to 400 degrees. Remove the biscuits from the freezer, brush with buttermilk, and bake for 20-22 minutes until golden and risen.
- For the maple whip, beat the heavy cream, maple syrup, bourbon, and salt until firm peaks form. Serve the biscuits with the whip and some apple butter or another jam/spread.