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Mushroom & Carmelized Onion Biscuits
Created by AndrewM, Monday, 15 October 2012


Simple, versatile, and a big hit.

  1. Saute the mushrooms in a skillet over medium high heat in 1 T. each oil and butter until golden and quite dry. Set aside and cool completely.
  2. Saute the onion in the same pan with the remaining oil and butter until caramelized, 15-20 minutes. Reduce heat gradually to prevent scorching. Set aside and cool completely.
  3. Preheat oven to 450F.
  4. Mix together the Bisquick®, mushrooms, onions, Parmesan and thyme. Add the milk and gently fold together until mostly incorporated. Do not mix until smooth or gluten will develop and make the biscuits tough!
  5. Flour a board with a few T. more Bisquick®, turn out the dough, dust with a little more Bisquick® and fold together 6-8 times, again without developing the gluten.
  6. Roll out to 1/2" thick. Cut with a 2-3" biscuit cutter. Place on a cookie sheet.
  7. Bake 8-10 minutes or until golden.
Additional Tips

Almost any fairly firm mushroom can be used in this recipe. Depending on the mushroom and the flavor desired, add 2 t. porcini powder and a few T. water to the sauteed mushrooms and cook until dry again.

Dried mushrooms can also be used. Soak 1/2 C. dry mushrooms in 2 C. warm water. Remove mushrooms, squeeze dry and chop. Saute as above, then add 1 C. of the mushroom liquid and cook until dry.

For a breakfast treat, make large biscuits then top with a fried egg and white mushroom gravy.

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