Mushroom Biscuits
Servings: 16 biscuits
Ingredients
- 4 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1 ½ cups butter cut into 1-inch cubes, chilled
- 1 ½ cups mushrooms sauteed*
- ½ cup Swiss cheese grated
- ½ cup coarsely chopped parsley optional
- 4 large eggs
- 1 cup heavy cream**
Instructions
- 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.
Notes
Variations - Replace mushrooms, Swiss cheese, & parsley with 1.5 cups chopped bacon, 1.5 cups shredded cheddar cheese, ½ cup chopped fresh chives, and 1 teaspoon onion powder or ¼ cup sauteed onion.
*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.
** Coconut cream worked terrifically here as well, in case you are cooking for someone lactose-intolerant.