Mushroom & Carmelized Onion Biscuits
Description
Simple, versatile, and a big hit.
Ingredients
At a glance
Mushroom
Course
- 1.5 C. Heart Smart Bisquick®
- 1/2 C. skim milk
- 1.5 C. fresh mushrooms, chopped fine
- 1 large yellow onion, chopped
- 2 T. olive oil
- 2 T. butter
- 1/4 C. grated Parmesan
- 1 t. dried thyme
Methods/steps
- 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.
- 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.
- Preheat oven to 450F.
- 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!
- 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.
- Roll out to 1/2" thick. Cut with a 2-3" biscuit cutter. Place on a cookie sheet.
- 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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