Mushroom biscuits combine two of my very favorite things – mushrooms and buttery dough. So, picking recipe no. 2 to try from Little Flower was not much of a challenge. And happily, this little book did not disappoint, as I could happily eat these biscuits at every meal. Fried egg on mushroom biscuit breakfast sandwich? Yes. Green salad (or green soup) with mushroom biscuit for lunch? Yes. Braised chicken and greens with a biscuit? Also yes.
Sixteen biscuits are a lot for someone who lives alone, so I froze most of these prior to baking them. They kept really well in the freezer for over one month, and were perfect for serving when I had company over. They worked as a standalone hors d’oeuvre as well as paired with soup, salad, roast meat, fish, eggs. The flavor is pretty delicate but quite versatile. People liked them so much, evidently I was not able to take a single photo of them before the finished biscuits disappeared. Imagine little rounds of golden brown, buttery, flaky dough filled with mushrooms and melted cheese. I guess I need to make another batch – for the sake of photography.
Original Source: Little Flower: Recipes from the Cafe
- 4¼ cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1½ cups butter, cut into 1-inch cubes, chilled
- 1½ cups mushrooms, sauteed*
- ½ cup Swiss cheese, grated
- ½ cup coarsely chopped parsley (optional)
- 4 large eggs
- 1 cup heavy cream**
- Combine flour, baking powder, & salt.
- Cut butter cubes into the flour (either by pinching them between your fingertips or pulsing briefly in a food processor) until the butter resembles pea-sized lumps within the flour.
- Add mushrooms, cheese, & parsley (if using).
- In a separate bowl, beat together the eggs and cream.
- Gently stir the egg mixture into the flour mixture until just combined.
- Turn dough out onto a lightly floured surface, gently shape (I just used the heel of my hands) into a 10x10x1.5 inch square.
- Cut into desired biscuit shape using 1-inch biscuit cutter or water glass with narrow rim.
- Line a baking sheet with parchment paper or a silicone mat, place cut dough on sheet, and chill in freezer for at least 1 hour (from this point, can store frozen biscuit dough for 1 month in freezer).
- Preheat the oven to 350°F. Remove biscuit rounds from freezer.
- Once oven is pre-heated, bake biscuits until golden brown, about 30 minutes.
*This recipe uses the author's sauteed mushrooms recipe, which is under her Basics section in the back. Her approach is the standard - slice then saute over medium heat in a single layer with butter and garlic - type method. I opted to simply saute mine like I normally do (in butter but without garlic).
** Coconut cream worked terrifically here as well, in case you are cooking for someone lactose-intolerant.