Ingredients
Units
Scale
- 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
- 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!