Caramelized Mushroom and Onion Biscuits
This is not my first rodeo. I’ve been around the block a time or two when it comes to biscuits. Sometimes I call them dumplings and put them on top of warm vegetables with savory gravy. At Lent I hot cross my biscuits.
Bacon and Brown Sugar really know how to make out with biscuit dough. Creamy Chicken Pot Pie topped with Chive Biscuits will win the hearts of friends and lover. I have proof, but I don’t have a diamond ring. I have yet to figure out the recipe for diamond rings. No hurry… on the real.
I’ve been around the block a time or two…. but this spot, this biscuit… THIS! I can’t even deal.
Golden and caramelized mushrooms and sweet onions mixed with buttery carbs! Dangerous. Delicious. Take a ride around the block with these bad boys. They’re everything ever.
Mushrooms and onions get cooked separately in a mixture of butter and olive oil. When caramelizing and browning, it’s best not to overcrowd the pan.
What flavor! Olive oil keeps the butter from burning in the pan during cooking. That’s partnership.
I love to mix butter and vegetable shortening. Shortening adds a different denseness and flakiness to the dough. You might also use lard in these biscuits. Are you feeling extra indulgent? Go for it!
You can also use all butter… I often go that route. Any way it’s a win. Just stay away from margarine. No good.
Earthy mushrooms and sweet onions turn into the glossy sweet life.
I added a few bonus items to the caramelized mushrooms and onions.
Fresh chopped thyme, balsamic vinegar reduction, and coarse ground black pepper.
Biscuit cutting is about as satisfying as it gets.
These get brushed with a bit of beaten egg, sprinkled with coarse sea salt, and baked like little maniacs.
In looking for a word to describe these, I really do have to settle on two: THE BEST!
This recipe calls for a mixture of butter and vegetable shortening. If you don’t have vegetable shortening on hand, feel free to use all butter.
Also… make sure to completely cool the mushroom and onion mixture before incorporating them into the dough. Hot mushrooms will melt the butter in the dough. Everything should stay cold before it goes into the hot oven.
I’d like to suggest these little treasures be turned into breakfast sandwiches, topped with gravy, and/or eaten in excess.
Caramelized Mushroom and Onion Biscuits
makes 12 biscuits
1/2 pound cremini mushrooms, sliced
1 tablespoon olive oil and 1 tablespoon unsalted butter
1 small yellow onion, sliced
1 tablespoon olive oil and 1 tablespoon unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon balsamic vinegar or balsamic vinegar reduction
salt and coarse ground black pepper
3 cups all-purpose flour
2 Tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 cup vegetable shortening, cold and cut into cubes
1/2 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
1 egg beaten for egg wash
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium saute pan over medium heat. Add mushrooms and allow to cook until tender and golden brown, stirring occasionally. Add a sprinkling of salt and pepper. Remove from the pan. Add 1 tablespoon olive oil and 1 tablespoon butter in the same pan. Add onions and cook down until tender and browned, stirring occasionally. Remove from heat, add the mushrooms back to the pan along with thyme, balsamic vinegar, salt and pepper. Set aside to cool.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in shortening and butter until mixture resembles coarse meal. In another bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Add the cooled mushroom and onion mixture and blend together.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet, brush with egg wash and sprinkle with coarse sea salt. Bake at 425 degrees F for 12-15 minutes. Serve warm as an egg sandwich or with gravy. These biscuits are best eaten the day they’re made, but will last up to 2 days.
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It’s like three of my favorite things all meshed together. Definitely need to make these soon!
Ooooh. Yuuuummmm. Those babies would satisfying any comfort food craving ten times over. Nice work.
Oh my…. These look amazing!
I love that you love biscuits so much. I’m a huge fan and love baking them!
My parents used to sell a loaf bread with similar flavors at their bakery when I was younger. I “hated” mushrooms… but couldn’t turn the bread down. I can only imagine how much better those flavors are in a biscuit!
Oh. Ma. Gah. Will you marry me?
I don’t even like onions, and yet these biscuits are making my mouth water. Yum!
Loving the combination of flavours….how could it taste anything but heavenly!
These look amazing – carmelised onions are my fave! I was a bit surprised when I saw the title though – I think of biscuits and sweet and buttery and thin, I’d definitely call these scones! But whatever they are they look amazing and I’m definitely going to be trying a day free version soon!
Oops…! Meant to say dairy free!
I’m going to cry these look so good. I’m adding these to the million-things-long “to make” list!
Such an awesome idea!!
Printing recipe!! Making Saturday! yumyumyumyum!!!
This look delicious! I sadly think that I may be allergic to mushrooms! :( I guess I will just have to substitute something else!
You had me at mushrooms! The balsamic reduction just put it over the top. Mmm, I am dreaming of making a little sandwich with prosciutto and drizzled with some more balsamic and olive oil.
Goodness. I want these, like now.
YOU ARE KILLING ME WITH THESE. I shall set my baker fiancee upon it at once. I could do it too, but he has more time on his hands. And, you know, he’s a baker. LOVE!
You continue to out do yourself!
I always get so confused when American’s say ‘biscuits’, never knowing whether you mean cookies or scones. I kind of like that. We call them scones here. These ‘scones’ look delicious.
Wow. I think this may be the most enthusiastic post I’ve read. I mean, you SOLD me. Consider them baked. Do I even have a choice?!
Breakfast sandwiches with these sound perfect. I want this biscuit with an egg and cheese omelet. Yum!
A golden, crispy top with a soft, buttery middle. Yes, that pale center was made to sandwich salty bacon and fluffy eggs. I hope this will be waiting for me when I wake up tomorrow.
Oh.my.LORD!!!
Mushrooms and caramelized onions are my favorite garnishes to burgers and grilled meat. This looks so good…
Made them for dinner with sauteed kale/onions/garlic. Happily there are some left for breakfast. Tasty. I’ll add them to the brunch repertoire.
I simply had to make these for dinner yesterday. But I have to admit I had no time for allowing the onions and mushrooms to cool, so I simply mixed them up straight out of the pan with a wooden spoon, scooped them up on the baking sheet and into the oven – they were delicious. Thank you for another exquisit dinner!
Hi Joy,
What’s the difference between margarine and shortening?
I thought they were basically the same thing…
Is a biscuit a scone? Or am I confused?
OHMYGAWD I NEED THESE!
: ))
Jen
You should know that:
1. Your book will be waiting for my eager, grubby hands when I get home today (although, I work for The Splendid Table, so I already read the galley copy cover to cover).
2. I’m making dinner for the first time for my boyfriend tonight and these biscuits will be made in an attempt to woo him. I have a good feeling about this (both the biscuits and the boy).
I have tried quite a few times to download this recipe and a few others, but for some reason they are not printing out. Any suggestions ????
Many Thanks
I do the same butter and olive oil mixture when I am making home fries. They just taste even better that way!
Ohhhhhh. I see bacon and egg in a biscuit, my all time favorite breakfast transportation method to my stomach!! I. must. make. these…..
Oh I am so bummed! I saw your book tour list too late and missed your signing at Vroman’s by a day! That is my favorite bookstore. :( I have become a fast fan of yours. I found it through my friend, Carly’s blog. Maybe I can make it to Huntington on Sat.
How do you think these things up?
Onions and mushrooms are a combination made in heaven and I think you might have just perfected them here. These look mouthwateringly delicious!
Hello! This is my first visit to your blog and OH MY. These biscuits look amazing! I have to know though, where can I find black and white plates/platters like the one upon this amazing biscuit is resting???
mm they’re in the oven and smell so good!! I can’t wait to slice em open and slather them in butter then cram em in my face. Thanks Joy!
I am new to your site and this is what you have, I am in love with it. I have to make these biscuits soon, they look delicious!
Well now I’m hungry! Looks Delish.
Vintagehoneybee.blogspot.com
Don’t judge but…
I just had these for dinner topped w cheddar and with an ice cold glass of coke *sigh* life is good
I never would have thought to add mushrooms and onions to biscuits, but why not? It sounds like a delicious meeting point between three favorites =) I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It’s always a pleasure following your food…
What a fantastic update to the traditional buttermilk biscuit! The balsamic really kicked up the mushroom/onion mixture. They were perfectly tender and fluffy, and golden crisp on top. These are definitely going into my regular baking rotation. THANK YOU!
Pretty sure they’re scones. They look fab!
Made these this morning – they were a hit!
My goodness. You really do have a way of making things that are exactly what I want, but so not what I need. Now if only this had goat cheese…I guess I have an experiment coming on!
Oh, Joy. You are the best, and these biscuits are fab. It was difficult to not eat the mushroom/onion mixture just by itself, but it did make it to the biscuits. As I was preparing them to go into the oven, my husband said (with a wink and a smile), that they looked like something I dropped on the ground and decided to bake anyway. After dinner, he said that he hoped I would be making them again.
Love your book. Congrats!
delicious! even if you make and roll out the dough without adding the mushrooms. whoops.
problem solved by rolling out to 1/2 inch thickness, cutting in half, spread one half with mushroom mix and top with other biscuit half. press together and seal edges. cut into squares.
the thyme makes these biscuits shine!
ps: used half whole wheat flour and i’d do it again.