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!
Browned Butter with Honey & Cardamom
1 stick organic, unsalted butter (recommended: Kerrygold)
1/2 teaspoon cardamom
1 Tablespoon clover honey
Heat a skillet or saucepan on medium heat. Add the sliced butter, whisking frequently.
Continue to cook the butter.
Once melted, the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan.
Remove from heat and place on a cool surface to help stop the butter from cooking further (and to prevent from burning).
Pour the browned butter into a small container.
Add the honey and cardamom and stir to combine.
Set the butter aside to cool and set.
Lavender Infused Butter
1 stick butter
1 Tablespoon food-grade dried lavender
Heat in a saucepan over low heat, until it is just melted, being careful not to brown it. Add the dried lavender, stirring to combine.
Remove from heat, and continue to steep until the butter begins to congeal. Note: If the lavender does not smell fragrant enough, warm the butter just enough to melt the congealed parts, and continue to steep.
Pour the butter through a sieve into a container, and allow to harden. You can quicken the process by chilling it in the refrigerator.
Garnish with additional dried lavender.