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The Kitchen Paper

28 September, 2015 By Mary | 8 Comments

Mushroom & Manchego Buttermilk Biscuits

Mushroom & Manchego Buttermilk Biscuits | thekitchenpaper.com

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.

Mushroom & Manchego Buttermilk Biscuits | thekitchenpaper.com

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)…

Mushroom & Manchego Buttermilk Biscuits | thekitchenpaper.com

BUT LET’S TALK ABOUT BISCUITS!

Mushroom & Manchego Buttermilk Biscuits | thekitchenpaper.com

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.

Mushroom & Manchego Buttermilk Biscuits | thekitchenpaper.com

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!

Mushroom & Manchego Buttermilk Biscuits | thekitchenpaper.com

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!!

Mushroom & Manchego Buttermilk Biscuits | thekitchenpaper.com

Have a WONDERFUL WEEK! Enjoy your mushroom biscuits! Enjoy the fall! Enjoy the last few days of September… HOW DID THAT HAPPEN!?! xoxo

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Mushroom & Manchego Buttermilk Biscuits

  • Author: Mary
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 minutes
  • Yield: 8 1x
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Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Cut the log into 1 1/2″ biscuits, place on a parchment-lined baking sheet, and top generously with the grated cheese.
  5. Bake at 425F for about 12 minutes, or until the tops are golden.
  6. Eat the same day you make them!

Did you make this recipe?

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Filed Under: Breads Tagged With: biscuits, bread, breakfast, butter, buttermilk, cheese, crimini, manchego, mushroom

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Reader Interactions

Comments

  1. Katrina @ Warm Vanilla Sugar says

    28 September, 2015 at 12:13 pm

    Holy smokes, this flavour is awesome!! Definitely need to try these.

    Reply
    • Mary says

      29 September, 2015 at 12:13 am

      Thanks, Katrina! Enjoy! Xo

      Reply
  2. Emily says

    16 February, 2017 at 2:41 pm

    Sitting in the Albina Press right now!! Obsessed with these biscuits and was googling for a recipe for myself to make them at home. Did they give you the recipe or did you make this up? I know they get their goods from Crema, so I wasn’t sure if they would even have it if I did ask.

    Reply
    • Mary says

      21 February, 2017 at 10:07 am

      Oh yay! I miss living close to Albina Press so much — such a great spot! They did not give me the recipe, I totally improvised here. Let me know if you figure out how to get them even closer to the originals!! xo

      Reply
  3. Robin Casey says

    21 August, 2018 at 8:43 pm

    Thanks for posting this recipe! I was just talking about the biscuits at Albina Press to someone and wondered if anyone had tried to make anything like them yet! I’m gonna try this biscuit next time I get a free morning! 😀

    Reply
    • Mary says

      17 September, 2018 at 8:16 pm

      Awesome!!! I looooove those biscuits!!

      Reply
  4. Amber says

    30 September, 2018 at 12:07 pm

    I’m so glad I found this. I work near Albina Press and this is my favorite pastry there! I’m excited to try making it!

    Reply
    • Mary says

      10 October, 2018 at 3:48 pm

      Aah yay! I miss living up there so much — I love that neighborhood!! I hope you enjoy these, Amber! xo

      Reply

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I'm Mary! Thanks for stopping by — welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

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