You may notice a tad of seasonal flip-flopping around here. Normally, I’m quite opposed to the notion, especially since fall is my all-time favorite season, but I made so many things with my two peach/nectarine/blueberry deliveries from my mom (and my own cherry purchases) this summer that I feel the irrepressible urge to unload them before winter hits.
I mean, it’s nice to look at posts about summery peach cobbler in the depths of winter, but I’m aiming for practicality. My goal is not to make you spend $5 a pound on peaches because they’re out of season. I should hope no one does that.
So, I do have a few more (read: like 10) “summer” recipes up my sleeves, but I will try to unload them before September is over. Please don’t hate me if I can’t though. Trust me, I can’t wait until it’s all apples, pumpkins, and slow cooked, warm-in-a-bowl-and-in-your-face comfort food. Let’s have a bit of it now, shall we?
Biscuits are comforting, there’s no denying it. They’re soft, warm, inviting, buttery and downright delicious. They sop up the juices of simmered stews, become breakfast sandwiches at the drop of a hat, and beg to be eaten right out of the oven.
These biscuits come laden with even more joy, in form of caramelized mushrooms and green onions. They lend an earthy, tangy flavor that no biscuit should be without.
Seriously, these biscuits are amazing. Put that Pillsbury can down and give these a try. You might never go back.
- 8oz cremini or white mushrooms, sliced
- 1 Tbsp olive oil and 1 Tbsp unsalted butter
- 2 green onions, sliced
- 1 Tbsp chopped fresh thyme
- 1 Tbsp balsamic vinegar
- salt and coarse ground black pepper
- 3 cups all-purpose flour
- 2 Tbsp sugar
- 3 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ¾ cup unsalted butter (1 ½ sticks), cold and cut into cubes
- 2 large eggs, divided use
- ¾ cup buttermilk, cold
- Heat 1 Tbsp olive oil and 1 Tbsp butter in a medium skillet over medium heat. Add mushrooms and allow to cook until tender and golden brown, about 8-10 minutes, stirring occasionally. Add a sprinkling of salt and pepper and the green onions. Cook for about 2 minutes more, then add in thyme and balsamic vinegar and toss to combine. Set aside to cool.
- Preheat oven to 425 degrees F. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in butter with a pastry cutter or your fingertips until mixture resembles coarse meal.
- In a small bowl, combine one of the eggs and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough form. Add the cooled mushroom mixture and blend together.
- Turn out onto a floured surface and knead about 15 times. Pat the dough out into a circle about 1” thick. Cut into 2" rounds using a biscuit cutter or cut into 2×2” squares.
- Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet, brush with remaining beaten egg and sprinkle with coarse sea salt. Bake for 12-15 minutes and serve warm. The biscuits freeze well and last up to 4-5 days at room temperature.
Adapted from Joy the Baker