- 1/4 pound cremini mushrooms, sliced
- 1 tablespoon olive oil and 1 tablespoon unsalted butter
- 1/2 small yellow onion, sliced
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- salt and coarse ground black pepper
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tbsp vegetable shortening, cold and cut into cubes
- 1/4 cup unsalted butter, cold and cut into cubes
- 1 egg, beaten
- 3/4 cup buttermilk, cold
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium saute pan over medium heat. Add mushrooms and onions and allow to cook until tender and golden brown. Add a sprinkling of salt and pepper. Remove from heat, add the thyme, balsamic vinegar, salt and pepper. Set aside to cool.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in shortening and butter until mixture resembles coarse meal. In another bowl, combine buttermilk and 1/2 of the egg and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Add the cooled mushroom and onion mixture and blend together.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet, brush with remaining egg and sprinkle with coarse sea salt. Bake at 425 degrees F for 10-12 minutes and serve warm.
From Joy the Baker. Makes about 10 biscuits