Sage & Fontina Biscuits with Spicy Maple Butter

Sage & Fontina Biscuits

with Spicy Maple Butter

30 MIN
$10.99 2-4 Servings
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Vegetarian
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From the Test Kitchen

These savory biscuits are made with a sage brown butter, sour cream, and fontina cheese, then baked until warm and flaky.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Sage & Fontina Biscuits with Spicy Maple Butter
Title
  • 1 cup Biscuit Mix
  • 2 oz Salted Butter
  • 1½ Tbsps Spicy Maple Syrup
  • 2 oz Fontina Cheese
  • 1 bunch Sage
  • ¼ cup Sour Cream
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

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.

Make the sage brown butter
2 Make the sage brown butter

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.

Make the dough & bake the biscuits
3 Make the dough & bake the biscuits

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.

Make the spicy maple butter & serve your dish
4 Make the spicy maple butter & serve your dish

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!

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Sage & Fontina Biscuits

Prepare the ingredients
1 Prepare the ingredients

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.

2 Make the sage brown butter

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.

Make the sage brown butter
Make the dough & bake the biscuits
3 Make the dough & bake the biscuits

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.

4 Make the spicy maple butter & serve your dish

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!

Make the spicy maple butter & serve your dish
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