Provolone and Wild Mushroom Biscuits
Using tangy provolone is a nice departure from the usual cheddar in these light biscuits, which we created with the leftover bits of cheese that we serve on our sandwiches. When we put these on the menu, they sell out in two hours. Slice them in half and load them with your favorite ball. We like to make these really big, but you can use a smaller biscuit cutter. Just check the biscuits for doneness a minute sooner. If wild mushrooms aren’t available, use portobellos or buttons.
Recipe information
Yield
Makes six 4-inch biscuits
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Heat the olive oil in a medium frying pan over high heat. Add the mushrooms and a pinch of salt and sauté, stirring frequently, until they are browned and all of their liquid has evaporated, 4 to 5 minutes. Transfer to a bowl and let cool in the refrigerator.
Step 3
Combine the flour, baking powder, and the remaining 1/4 teaspoon salt in the bowl of a food processor. Add the butter cubes and pulse 5 to 8 times, until the butter is just incorporated and the mixture resembles little peas.
Step 4
Transfer the dough to a bowl and, using a wooden spoon, mix in the milk and two-thirds of the provolone, the cooled mushrooms, and the scallions until just incorporated.
Step 5
Divide the dough into 6 equal portions and form each into a loosely packed ball. Place on a rimmed baking sheet, leaving 1 inch between each biscuit.
Step 6
Brush each biscuit with the egg wash and sprinkle the remaining provolone over the tops. Bake for 20 to 22 minutes, rotating the pan halfway through. Serve warm or at room temperature.
