Gruyere and Portabella Biscuits


  • 2 Tbsp olive oil
  • 2.25 cup all-purpose flour
  • 1.25 tsp salt
  • 0.5 cup cold butter, cubed
  • 0.5 Pound gruyere cheese, grated
  • 0.75 cup whole milk, chilled
  • 1 bunch chives, thinly sliced
  • 6 Ounce Portobello mushrooms, cleaned and cut into 1/2 inch pieces
  • 1 egg yolk (thinned with 2 tbsp. of water to brush on biscuit tops)


  1. Preheat the oven to 400 deg. F.
  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 their liquid has evaporated, 4 to 5 minutes. Transfer to a bowl and let cool in the refrigerator.
  3. Combine the flour, baking powder, and the remaining 1