Happy MONDAY!! I was going to write about something healthy and tasty and easy and YUM … but I am feeling the carbs today! Feeling meaning LOVING. CARBS + CHEESE = HEAVEN. Right? Yeah, fo sho! We’re on a mushroom & manchego buttermilk biscuit train — which is clearly the my kind of train to hop on.
How was your weekend? Tell me the details! What did you do!? Where did you go!? GIMME THE DIRT! I have nothing super exciting to report — I spent most of the weekend working, since I’d been out frolicking among the rocks last week. I did sneak in some killer yoga (with fabulous live music from East Forest!), caught up with friends and family, and spent last night staring at the moon for a few hours. All in all, not bad at all. Now to clean my apartment and put away my camping stuff (a task I’ve been ignoring/avoiding for a few days now)…
BUT LET’S TALK ABOUT BISCUITS!
I had a biscuit like this a few weeks ago at Albina Press, a coffee shop here in Portland, and was instantly in love. Mushrooms? Cheese? IN A BISCUIT!? Yes, please! I knew I had to recreate it. I really didn’t do anything fancy — I just made buttermilk biscuit dough, flattened it into a big rectangle (like we’re making cinnamon rolls!), put some cooked mushrooms on it, rolled it up, sliced it, and topped it all with cheese! Had I more cheese on hand, I ABSOLUTELY would have put some cheese IN THE BISCUITS. Like, rolled up with the mushrooms. Or even in the dough! I’m mostly a firm believer in “there can never be enough cheese” … so follow your cheese-loving instinct on this one.
The cheese will melt. The biscuits get flakey and delicious. The mushrooms are soft little pockets of flavor — these biscuits are addictive. Just sayin. Also, best eaten IMMEDIATELY. I kid you not, these were SO SO SO good within a few hours of baking, but after 12 hours they were noticeably drier. So, don’t make these ahead of time. Luckily, they’re so easy to make, you don’t need to!
I used crimini mushrooms, since I had some, but if you’re lucky enough to be OUT HUNTING CHANTERELLES or whatever… use ’em! Going mushroom hunting is on my shortlist for activities to do in the next few weeks, so maybe we’ll see a few chanterelle recipes in here soon. I hope so!!
Have a WONDERFUL WEEK! Enjoy your mushroom biscuits! Enjoy the fall! Enjoy the last few days of September… HOW DID THAT HAPPEN!?! xoxoPrint
Mushroom & Manchego Buttermilk Biscuits
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: 8
- 1 cup crimini mushrooms, sliced into 1/4″ thick slices
- 2 1/4 cups all-purpose flour
- 1 Tbsp sugar
- 3 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 3/4 cup buttermilk, cold
- 1 cup grated manchego cheese
- Spread the mushroom slices in a single layer in a large skillet over medium heat. Do not stir for the first 4 minutes, then stir occasionally for the next 5 minutes. Mushrooms should be softened and slightly caramelized on one side. Remove from the heat when they seem evenly cooked. Set aside.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into the dry ingredients (I pulse it all in my food processor), then add the buttermilk. Mix until the dough mostly comes together.
- Turn the dough out onto a lightly floured surface and fold over itself 5 times, making layers as the dough comes together. Press the dough into a rectangle 3/4″ thick, and about 12″x8″. Spread the mushrooms evenly across the surface, then roll from one long end to the other, and gently seal the seam.
- Cut the log into 1 1/2″ biscuits, place on a parchment-lined baking sheet, and top generously with the grated cheese.
- Bake at 425F for about 12 minutes, or until the tops are golden.
- Eat the same day you make them!