I don't even remember where I saw this recipe, but I knew right away that I had to try it. I haven't made many biscuits before, but I really enjoy caramelized mushrooms and onions so I decided to add it to my list of things to cook. These were surprisingly easy to make, and came out even better than I expected!
- ½ pound cremini mushrooms, sliced
- 2 Tablespoons olive oil and 2 tablespoons unsalted butter, separated
- 1 small yellow onion, sliced
- 1 Tablespoon chopped fresh thyme
- 1 Tablespoon balsamic vinegar or balsamic vinegar reduction
- Salt and coarse ground black pepper
- 3 cups all-purpose flour
- 2 Tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup vegetable shortening, cold and cut into cubes
- ½ cup unsalted butter, cold and cut into cubes
- 1 egg, beaten, plus 1 egg, beaten for egg wash
- ¾ cup buttermilk, cold
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium saute pan over medium heat. Add mushrooms and allow to cook until tender and golden brown, stirring occasionally. Add a sprinkling of salt and pepper. Remove from the pan.
- Add 1 tablespoon olive oil and 1 tablespoon butter in the same pan. Add onions and cook down until tender and browned, stirring occasionally. Remove from heat, add the mushrooms back to the pan along with thyme, balsamic vinegar, salt and pepper. Set aside to cool.
- Preheat oven to 425°F
- In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in shortening and butter until mixture resembles coarse meal. In another bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Add the cooled mushroom and onion mixture and blend together.
- Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet, brush with egg wash and sprinkle with coarse sea salt.
- Bake for 12-15 minutes. Serve warm as an egg sandwich or with gravy. These biscuits are best eaten the day they’re made, but will last up to 2 days.
The only thing I'll probably change next time is to make sure to brush the sides with the egg wash as well. Otherwise, these were fairly simple and delicious biscuits!