Mushroom Biscuits
Savory mushroom biscuits with tender mushrooms and aromatic seasonings, perfect as a breakfast treat or side dish for hearty meals, appealing to mushroom lovers and biscuit fans.
Ingredients
Instructions
- Preheat oven to 425°F.
- Saute chopped mushrooms and chopped onion in butter until tender.
- Add thyme and white pepper, then set aside to cool slightly.
- In a mixing bowl, combine flour, baking powder, and salt.
- Cut in the shortening with a pastry blender until mixture resembles coarse crumbs.
- Add milk to the dry ingredients and stir until just combined.
- Fold in the mushroom mixture.
- Drop spoonfuls of the batter onto a lightly greased baking sheet.
- Bake for about 12 minutes or until golden brown.
Tips & Substitutions
For a deeper flavor, consider adding a splash of white wine or a sprinkle of garlic powder to the mushroom mixture. If you don't have shortening, unsalted butter or coconut oil can be used as a substitute. Make sure not to overmix the batter after adding the milk, as this can lead to tough biscuits. Fresh herbs can also be substituted for thyme to suit your taste.
Serving Suggestions
Serve these mushroom biscuits warm, alongside a fresh green salad or as a delightful accompaniment to soups and stews. They pair beautifully with creamy dishes like Macaroni With Vegetables or a hearty Dairy Treat. For an extra touch, consider drizzling them with a bit of melted herb butter just before serving.
Storage & Reheating
Store leftover mushroom biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place the biscuits in a preheated oven at 350°F for about 5-7 minutes until warmed through and crispy again.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Biscuits contains roughly 231 calories, with 5g protein, 35g carbohydrates, and 8g fat. It is a good source of iron (17% of the Daily Value). Note that it is relatively high in sodium, at 743mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried mushrooms instead of fresh?
Yes, you can use dried mushrooms, but be sure to rehydrate them in warm water for at least 20 minutes before chopping and adding to the recipe. This will help bring back their flavor and texture, making them a suitable substitute for fresh mushrooms.
What can I use instead of milk for a dairy-free version?
For a dairy-free alternative, you can use almond milk, soy milk, or oat milk. These options will provide a similar consistency and moisture to the biscuits without compromising the flavor. Just ensure you choose an unsweetened variety to maintain the savory profile.
Can I freeze the biscuit dough?
Absolutely! You can freeze the biscuit dough before baking. Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, simply place them on a baking sheet and bake from frozen, adding a few extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).