At every gathering I host, I like to add at least one little detail that will get guests to say, “oh girl, oh no you didn’t!”
Infused butters will elicit that remark. They’re that 2.0 moment, the little cherry on top of the sundae, and best of all, you’ll likely have enough leftover to continue spreading all that flavor on subsequent pancakes, morning toast or quick breads long after the party dishes have dried.
Since I was busy baking skillet after skillet of Whole Grain Buttermilk Biscuits, my Biscuit Buffet Brunch only featured two infused butter options. However, you can really play with this idea and offer a full spectrum from sweet to savory. If you’re hosting a foodie group, pose a creative challenge and have each person bring an infused butter of their own. Brunch will become a tasting event.
Once you concoct these flavored butters, you’ll find ways to slather them on almost anything. You could even blend them into your morning Bulletproof Coffee. Let me know your best buttery results.
Homemade Infused Butters
About these Recipes: Many compound butters are made simply by whipping ingredients into butter, but in these variations, I melt the butter. In the case of the browned butter, this step adds extra nuttiness to the final flavor. In the case of the lavender, the butter maintains a rich floral flavor without the texture of the dried buds. Serve these butters on biscuits, pancakes, toast and more!