Makes 12 biscuits
|This quick biscuit recipe is especially good when fresh chanterelles are in season. Other mushrooms can be substituted.
|In a sauté pan or skillet sauté the onion in the butter for 2 minutes. Add the mushrooms to the pan and cook for 5 to 7 minutes or until most of the liquid has evaporated. Set aside and let cool.
In a mixing bowl, sift the baking powder, baking soda, and salt with the flour. Make a well in the center of the flour mixture and slowly pour in the milk, blending the mixture into a sticky dough. Quickly mix the mushroom mixture into the dough. Do not overmix.
Drop the dough by tablespoons onto a buttered baking sheet or fill buttered muffin pans two-thirds full. Bake 15 to 20 minutes in a preheated 400º oven, or until the biscuits are golden brown.