Caramelized Mushroom and Onion Biscuits

Caramelized Mushroom and Onion Biscuits - Pocketful of Sugar

Recipe tweaked and adapted from Joy the Baker

This is my first ever attempt at making homemade biscuits. Eeeeek! These were well worth the stress though. I served these with this awesome Roast Turkey and Garlic Smashed Red Skins. 🙂 Here’s the recipe for these delish Caramelized Mushroom and Onion Biscuits:

INGREDIENTS:

1/2 pound sliced mushrooms

2 tbsp olive oil (for sautéing)

2 tbsp butter (for sautéing; I used olive oil + sea salt butter)

1 small yellow onion, sliced

1 tbsp balsamic vinegar

salt and coarse ground black pepper

3 cups flour

2 tbsp sugar

3 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/4 cup vegetable shortening, cold and cut into cubes

1/2 cup butter, cold and cut into cubes (I used olive oil + sea salt butter)

1 egg, beaten

3/4 cup milk, cold

1 egg beaten (for egg wash)

Caramelized Mushroom and Onion Biscuits -- Pocketful of Sugar

DIRECTIONS:

1. Heat 1 tbsp olive oil and 1 tbsp butter in medium pan over medium heat. Add onions and allow to cook until they’re about halfway tender, stirring occasionally. Add in the other tbsp of olive oil and butter and add in sliced mushrooms. Continue cooking until onions and mushrooms are tender and golden brown. Remove from heat and add balsamic vinegar and salt and pepper to taste. Set aside to cool.

2. Preheat oven to 425 degrees. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in cold shortening and butter until mixture resembles wet sand. In another bowl, combine egg and milk and beat lightly with a whisk or fork. Add the egg and milk mixture to the flour mixture stirring just enough until it makes a soft dough. Try not to over-mix it. Add the cooled mushrooms and onions and blend together with a spatula.

3. Turn the dough out onto a floured board and knead about 15 times. Roll or pat the dough out into a 1/2 to 1-inch thick sheet. Lightly flour the top of the dough so it can be handled easily. Cut into 2-inch rounds using a biscuit/cookie cutter or cut into 2×2 inch squares. Reshape and roll dough scraps to make the rest of the biscuits. Place on an ungreased or parchment lined baking sheet. Brush the biscuits with egg wash and sprinkle with salt. Bake for 12-15 minutes or until they’re golden brown. Serve immediately and ENJOY!

[Yields about 24 biscuits]

Enjoy alongside some delish Garlic Smashed Red Skins! Click the image for the recipe!

Garlic Smashed Red Skins -- Pocketful of Sugar

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5 thoughts on “Caramelized Mushroom and Onion Biscuits

  1. Pingback: Garlic Smashed Red Skins | Pocketful of Sugar

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