Brown Butter Buttermilk Biscuits

Here we go, folks, another biscuit recipe! Aren't you excited? Well, I am, cause these biscuits are right near perfect! Rising nice and tall, great texture, and awesome 'keepability'. By this I mean, biscuits, as a rule, are best straight out of the oven. However, these did very well on day two warmed up in a 300 degree oven. I was very pleased.
The original recipe uses parsley and sage but I always like to try the plain buttermilk biscuits before I start adding flavors. The addition of the brown butter as the glaze was a last minute call.
As you all know, I've tried quite a few biscuit recipes, most call for baking at a higher temperature, but these specify 350 degrees which of course means the baking time is increased. This recipe also uses egg which is pretty rare for biscuit recipes as well.
I really love this recipe and will consider it my go-to biscuit recipe until I find another recipe to replace it! And let's be honest, that could be at any minute.

Adapted from Flour: Spectacular Recipes from Boston's Flour Bakery and Cafe by Joanne Chang

2 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into 8 to 10 pieces plus 2 tblsp, melted
1/2 cup cold buttermilk
1/2 cup cold heavy cream
1 cold egg

Preheat oven to 350 degrees.

Using a stand mixer fitted with paddle attachment, mix together the flour, baking powder, baking soda and salt on low speed for 10 to 15 seconds or until combined. Scatter the butter pieces over the top and beat on medium low speed for about 1 minute, or until the butter is broken down and the mixture resembles coarse crumbs.

In a small bowl, whisk together the buttermilk, cream, and until thoroughly combined. On low speed, pour the buttermilk mixture into the flour mixture and beat for 10 to 15 seconds or until dough just comes together. there will be still be a little loose flour mixture at the bottom of the bowl.

Remove the bowl from the mixer stand, gather and lift the dough with your hands and turn it over in the bowl, so that it picks up the loose flour at the bottom. Turn over the dough several times until all of the loose flour is mixed in.

Dump the dough onto a work surface and pat it into a layer about 1 inch thick. Using a 3 inch round biscuit cutter, cut out biscuits and place them close together on a baking sheet. Gently bring together the dough scraps, pat them into a layer about 1 inch thick and cut our more biscuits until all of the dough is used up. You should have 8 biscuits total. (At this point, the biscuits can be tightly wrapped in plastic wrap and frozen for up to 1 week. Proceed as directed, baking the biscuits directly from the freezer and adding 5 to 10 minutes to the baking time.)

Bake for 40 to 45 minutes, although mine didn't take that long, or until the biscuits are entirely golden brown. While biscuits are baking, brown the remaining butter and brush the tops of the biscuits with the butter when biscuits are done.