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.
Christy
Making these today to go with a Yummy Pot Roast!!
Katie
Hi! These look delicious and I’ve always loved your recipes! (It makes it even better that they’re originating in New Orleans – gotta represent!) Quick question – I’m having a brunch party this weekend and am trying to plan things out and do as many things in advance as possible. Do you think it would be fine to cook the mushrooms and onions a day or two early?
Stan
Love your recipes and photos!
Just wondering if these should be stored covered on the counter or in the fridge?
joythebaker
Thank you! It is fine to store them on the counter.
Noreen
Have made these three times in two weeks. No words…
Monica
These look amazing! I want to do them this weekend but 12 are too many, is there any way you could let me know the quantities for making like 6? Would it be as easier as doing half of everything? Many many thanks!
Debi Martin
Can you make these and freeze them before baking?
Ladyday
i’ve had my eye on them for some time now!…thinking of making them tonight next to your carrot apple ginger soup! what do you think??
aline
Waaa! It seams so tasty!
Noreen
I almost you know what when I saw these pictures. No words. Unbelievable combo of flavors. You are my favorite writer, hands down.
Peggy Mayfield
I think these will be my reward for surviving Thanksgiving will be making these the day after to nosh on with turkey leftovers… Hmm, a Bot Brown with these as the base is callin’ my name now!
Tobias
Dear Joy,
this is a big fat thank you note for these delicious biscuits, which is kinda overdue for a while.
I’ve made these precious little breakfast items several times and they have become my all time favorite biscuits. There is something about the combination of the biscuits with the mushrooms and onions that makes every bite a sensation. I always make them in a big batch, freezing them unbaked so I can have instant biscuits in just about 20 minutes whenever I’m in the mood for biscuits (which happens often).
Keep baking!
Tobias
Megan
Made these today omitting the shortening. Had to add 2 more tablespoons of buttermilk. Worked perfectly. Will taste great with my glazed ham and Brussels sprouts tonight. Yum :)
Sara
I’ve had these pinned forever and hadn’t made them (obv). And then I had a day where I was like “Screw you world! Even though I can’t get anything right I’m going to be the QUEEN of biscuits!”. And dammit, Joy, I sure was. Because these were delicious. Thanks for helping me flip the world off.
Sara
I’ve had these pinned forever and hadn’t made them (obv). And then I had a day where I was like “Screw you world! Even though I can’t get anything right I’m going to be the QUEEN of biscuits!”. And damnit, Joy, I sure was. Because these were delicious. Thanks for helping me flip the world off.
piapest
I’ve been hoping to make these forever. The plan had been to make them with a girlfriend yesterday, but instead both my significant other and I fell sick and the plans fell through. =( However, after a good night’s rest and afternoon nap, I got to making them and even though I was exhausted afterward, they are SO GOOD and SO WORTH IT. Thank you for sharing!! Also, my friends just bought me your cookbook for my birthday =D
@MAMAKITTEN
Would love to add cheese to this recipe! Any suggestions?
joythebaker
gruyere would be amazing!!
sarah
Made these twice this week and both times it blew my mind.
Lindsey
Joy, these were fantastic. My husband and I just finished eating them, and I couldn’t have been happier! Delicious!
Princess A
Hello Joy,
I tried to pin this recipe to Pinterest, and it said that the pictures cannot be used. BTW, biscuits look delish.
Katie
Hi Joy,
We had guests last night and made these in place of burger buns– they were a huge hit, and really changed the whole meal! Totally gourmet. Thanks for this great recipe.
Katie
ana vicky
I’m eating this right now…yes, midnight and all, I’m eating this.
I’ve been browsing through your blog for some time now cause I love the way you write and the ideas you come up with, but never actually got to make one of your recipes and I don’t like to comment on things I haven’t done. Tonight I was looking for a way to use leftover buttermilk, and I just couldn’t resist doing this biscuits!
I did one third of the recipe cause it’s only two of us, I got exactly 4 biscuits and they look and taste great! My husband has a crazy work schedule, he will come home in about 2 hours, this will be his dinner/breakfast, thank you so much Joy!!
Melody Scott
I love your writing style! These biscuits look positively fabulous. Sigh…carbs, why do I love you so?
I just came across your blog, and I will be back! Thanks for this recipe.
jessica
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.
Nicole
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!
Jillian
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!
Chanel // CamilleStyles.com
Made these this morning – they were a hit!
abby
Pretty sure they’re scones. They look fab!
Hannah
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!
Javelin Warrior
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…
RRy
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
rachel
Well now I’m hungry! Looks Delish.
Vintagehoneybee.blogspot.com
Cassandra
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!
Kelly
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!
Kelly
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???
Amielle
Onions and mushrooms are a combination made in heaven and I think you might have just perfected them here. These look mouthwateringly delicious!
laura k
How do you think these things up?
Amanda Taylor
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.
Gerry @ Foodness Gracious
Ohhhhhh. I see bacon and egg in a biscuit, my all time favorite breakfast transportation method to my stomach!! I. must. make. these…..
Seanna Lea
I do the same butter and olive oil mixture when I am making home fries. They just taste even better that way!
Alice
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
Kris
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).
Jen @ Pretty Plate
OHMYGAWD I NEED THESE!
: ))
Jen
sarah
Is a biscuit a scone? Or am I confused?
Naama
Hi Joy,
What’s the difference between margarine and shortening?
I thought they were basically the same thing…
Cristina
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!
bratster
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.
Margarita
Mushrooms and caramelized onions are my favorite garnishes to burgers and grilled meat. This looks so good…
Laurie {Simply Scratch}
Oh.my.LORD!!!
Jessica @ Hungrygems
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.
Katie
Breakfast sandwiches with these sound perfect. I want this biscuit with an egg and cheese omelet. Yum!
sarah
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?!
Jay
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.
Kim @ Spoonful of Sass
You continue to out do yourself!
Natalie Webb
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!
Tamara @jemofthesouth
Goodness. I want these, like now.
Brianne @ Cupcakes & Kale Chips
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.
Ashlie
Im wondering… can u make these an then freeze them before baking them? They look amazing! !!
joythebaker
I would bake them, freeze them and reheat them in the oven.
Stellina @ My Yogurt Addiction
This look delicious! I sadly think that I may be allergic to mushrooms! :( I guess I will just have to substitute something else!
CobyLyn
Printing recipe!! Making Saturday! yumyumyumyum!!!
Michelle @ Brown Eyed Baker
Such an awesome idea!!
Melissa @ Journey to Marvelous
I’m going to cry these look so good. I’m adding these to the million-things-long “to make” list!
Freya Gamlen
Oops…! Meant to say dairy free!
Freya Gamlen
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!
Anna @ the shady pine
Loving the combination of flavours….how could it taste anything but heavenly!
Jillian@TheHumbleGourmet
I don’t even like onions, and yet these biscuits are making my mouth water. Yum!
Amanda @ Once Upon a Recipe
Oh. Ma. Gah. Will you marry me?
Shawnda
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!
Susan (Oliepants)
I love that you love biscuits so much. I’m a huge fan and love baking them!
Deena @ stay at home FOODIE
Oh my…. These look amazing!
Andrea @ The Skinny Chronicles
Ooooh. Yuuuummmm. Those babies would satisfying any comfort food craving ten times over. Nice work.
Chloe@EveryCraving
It’s like three of my favorite things all meshed together. Definitely need to make these soon!
hannah
Oh lawd. With the bacon and egg in a sammy? You nailed it.
xox.
Lucia
It’s almost dinner time, my fridge is empty, and you make me read this, you make me look at these?! No way, I should probably go to a supermarket, get some mushrooms and caramelize them. You know, I feel like biscuits.
Jenna
I don’t like mushrooms, but I bet these would be delicious without. :)
Skye from Skye Loves...
These are making me hungry just looking at them. Mouthwatering.
Elizabeth
You can never go wrong with Joy the Baker biscuits!
Catalina @ Cake with Love
These biscuits look fantastic, i love mushrooms and caramelized onions, I made some ravioli over the weekend and topped them with these ingredients, still hav eto post the recipe, but they turned out great!
Ashley
That biscuit egg sandwich looks INSANE. I am afraid to attempt gluten free biscuits, because I know there is no way they will be the same. These look amazing!
Samantha Angela
Wow! Those sound fantastic.
ileana
These sound amazing!!! Caramelized onions make everything better.
Kiera
Joy,
1.) those biscuits look boss
2.) just got your cookbook in the mail. AWESOME!! I christened it last night with a batch of the granola bars. Delish. I’m digging all the recipes – great job!!
Sarah
Wow – these look great. Can’t wait to try them out for brunch this weekend.
Gina @ Running to the Kitchen
Mushrooms + butter…doesn’t get better than that!
Megan
Hell to the yes. I’ve been mushroom crazy these days so these are just what I need.
Stacy
Looks wonderful. Will it work if I use all butter in place of the shortening?
Meg H.
You sent my house in a tizzy over the bacon and brown sugar biscuits and now these! As the tv chef Anne Burrell would say, “hello lover.” Since we cannot have the bacon ones on Friday, I know what we are having to go with our eggs on Friday.
Carly
Oh. My. Goodness. That’s all I can say.
Inés
Yum!, Caramelized onions & mushrooms….heaven!
Big hugs!
Inés
SimplyClassyMe.blogspot.com
The Mrs @ Success Along the Weigh
One day I will get over my intimidation of biscuits! This should help.
Kitchen Mommy
Pinned it! I want to serve it with sausage gravy – the sure way to ensure my hubby eats his mushrooms and likes them, too.
Meg @ Sweet Twist
Oh my! These sound awesome! I am going to pin this for my next dinner party.
http://pinterest.com/pin/149744756330097512/
Shawna @ CheekyChicFamily
What a way to start my Monday morning! These biscuits look a-mazing!
Rachael B
All I’ve gotta say is… I shouldn’t have read this before eating breakfast. By the way – super excited for your book release tomorrow!
thelittleloaf
Sooo good! Can’t wait til your cookbook comes out in the UK – only a month to go now! :-)
Marnely Rodriguez
These biscuits look divine! And love the balsamic added as well!
Sally @ Spontaneous Hausfrau
Oh, those crusty browned tops are killing me. So wishing I could tear apart one of those biscuits right now.
Mallory
There is nothing better than caramelized mushrooms and onions! And then you put them in biscuits….I swoon :) Have a great week!
Lori from A Family's Life
Oh my! So yummy!
Heather (Heather's Dish)
i love the shiny tops and the thought of making sandwiches out of them…yum!
sherri lynn @ life of a wife
This biscuits look amazing! Down here in the south biscuits are everything; I might need to try this variation!
Jessica Ann (@peonyfish)
These look amazing. Unfortunately, I can never make them because I would eat them all.
Sara {Home is Where the Cookies Are}
These look amazing. I love biscuits – my husband does not. I’m thinking I might be able to convert him with these. . . . Especially if I add bacon and eggs like you did. I’m going to give it a shot!
Louise Ducote
I just woke up to the BEST email from amazon.com: “Your Joy the Baker cookbook has shipped!”
megan @ whatmegansmaking
oh yum! These look amazing! I’ve made caramelized onion rolls before, but not with mushrooms. I’m pretty sure I need to try these :)
Sue/the view from great island
That ‘egg McJoy’ Biscuit is shouting my name :)
Lauren at Keep It Sweet
I’ve been on a biscuit kick ever since making your goat cheese and honey biscuits from the book. Can’t wait to try these, too!
Emilia
I was just thinking to myself how good a biscuit sounded (preferably with a poached egg nearby) and then I read this post! These look amazing and I will definitely be making them soon :)
Kathryn
You are most definitely queen of the biscuit!
Villy @ For the love of Feeding
Oh boy, these look SO delicious!!
Brittany
Holy Hannah. This ex-pat is now on a mission to find leaveners that aren’t yeast. C’mon Paris, bring me these biscuits.
lidia
omg joy! these look amazing, i definitely need to make these soon!
i love mushrooms <3
Katherine
GOSH ASFSGHJKL:””:LKJKL:!!!! These look amazing.
Francesca
I love these bisquits! onion+mushrooms? delicous!!! fantastic the idea to complete with balasmic vinegar ! ciao from Francesca , Bologna (Italy)
Natashia@foodonpaper
Wow, I love mushrooms and onions, and even though the word biscuit means something completely different in Aus, I want this with soup!
Averie @ Love Veggies and Yoga
I don’t even like onions and all of a sudden, you make me want to go make biscuits. They look fabulous!
Lena
Mushroom and Onion biscuits for breakfast?? Sounds perfect, have to make these for tomorrow! Thanks for sharing.
Emily
I’ve never made biscuits before, ever. But I think this may make me try them. Wow. yum, especially using them in a breakfast sandwich. Sounds absolutely perfect! Thanks Joy! Can’t wait to try these!
Ellen
Oh, my. Mushrooms, balsamic, biscuits and butter. Oh yes, the butter. You speak my language.
Amanda Bimble
These look truly scrumptious! And potentially a breakfast food. Mmmm mushroomy biscuity breakfast…
jackie @ marin mama cooks
This is the perfect weekend breakfast especially with the eggs and bacon inside, just add a nice strong cup of Peet’s coffee and your good to go!
Becca @ Cook, Rejoice, Repeat
Yay biscuits! I have to admit I’m usually an anti-mushroomist, but these look amazing. I’ll definitely have to put balsamic-thyme biscuits on my list.