Gruyere and Portabella Biscuits
cold butter, cubed
gruyere cheese, grated
whole milk, chilled
bunch chives, thinly sliced
Portobello mushrooms, cleaned and cut into 1/2 inch pieces
egg yolk (thinned with 2 tbsp. of water to brush on biscuit tops)
- 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