Gruyere and Portabella Biscuits
By Daniel Holzman and Michael Chernow of The Meatball Shop|
Ingredients
- 2 tbsp olive oil
- 21/4 cup all-purpose flour
- 11/4 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 lb gruyere cheese, grated
- 3/4 cup whole milk, chilled
- 1 bunch chives, thinly sliced
- 6 oz Portobello mushrooms, cleaned and cut into 1/2 inch pieces
- 1 egg yolk (thinned with 2 tbsp. of water to brush on biscuit tops)
Directions
- Preheat the oven to 400 deg. F.
- 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 their liquid has evaporated, 4 to 5 minutes. Transfer to a bowl and let cool in the refrigerator.
- Combine the flour, baking powder, and the remaining 1