Caramelized Onion and Mushroom Biscuits

ImageI am completely obsessed with biscuits. Obsessed. These delicious, savory gems have blown my mind. Delightful with soup or as breakfast sandwiches or completely on their own.

Recipe adapted from Joy the Baker.

makes 12ish biscuits

3/4 pound cremini mushrooms, sliced (Joy does 1/2 but I’m completely in love with mushrooms so the more the merrier, in my opinion)

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

Joy’s instructions: 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.

NN notes: I used more butter than olive oil and sort of just guessed on the mushrooms- I love mushrooms so I went overboard. It was great. Also, mushrooms don’t really caramelize so cook them until they look so delicious you think you might die from wanting to eat them. Or one step away from burnt. Whichever.