Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
These savory biscuits are made with a sage brown butter, sour cream, and fontina cheese, then baked until warm and flaky.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the sage. Pick the leaves off the stems; discard the stems, then thinly slice the leaves. Grate the cheese on the large side of a box grater.
Meanwhile, in a medium pan, heat half the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the sliced sage leaves. Season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly crispy. Turn off the heat; set aside to cool at least 2 minutes.
In a large bowl, combine the biscuit mix, sage brown butter, sour cream, 1/4 cup of water, and half the grated cheese. Gently stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop the biscuit dough into 4 equal-sized dollops; place on the sheet pan. Evenly top each biscuit with the remaining grated cheese and, if desired, flaky sea salt. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.
Meanwhile, in a bowl, combine the remaining butter and maple syrup. Using a fork, mash until smooth. Season with salt and pepper. Serve the baked biscuits topped with the spicy maple butter. Enjoy!
Tips from Home Chefs