Provolone and Wild Mushroom Biscuits Recipe

Name: Provolone and Wild Mushroom Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 ounces fresh wild mushrooms, such as black trumpets, chanterelles, morels, or porcini, wiped clean and cut into 1/2-inch pieces; Pinch plus 1/4 teaspoon salt; 2 1/4 cups all-purpose flour; 1 1/4 tablespoons baking powder; 8 tablespoons (1 stick) cold unsalted butter, cubed; 3/4 cup whole milk, chilled; 1/2 pound provolone cheese, grated; 3 scallions, thinly sliced; 1 large egg yolk whisked with 2 tablespoons water (to brush on biscuit tops)

Servings: persons

1
Preheat the oven to 400F.
2
Heat the olive oil in a medium frying pan over high heat.
3
Add the mushrooms and a pinch of salt and saute, stirring frequently, until they are browned and all of their liquid has evaporated, 4 to 5 minutes.
4
Transfer to a bowl and let cool in the refrigerator.
5
Combine the flour, baking powder, and the remaining 1/4 teaspoon salt in the bowl of a food processor.
6
Add the butter cubes and pulse 5 to 8 times, until the butter is just incorporated and the mixture resembles little peas.
7
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.
8
Divide the dough into 6 equal portions and form each into a loosely packed ball.
9
Place on a rimmed baking sheet, leaving 1 inch between each biscuit.
10
Brush each biscuit with the egg wash and sprinkle the remaining provolone over the tops.
11
Bake for 20 to 22 minutes, rotating the pan halfway through.
12
Serve warm or at room temperature.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 ounces fresh wild mushrooms, such as black trumpets, chanterelles, morels, or porcini, wiped clean and cut into 1/2-inch pieces, Pinch plus 1/4 teaspoon salt, 2 1/4 cups all-purpose flour, and more.

Yes, Provolone and Wild Mushroom Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Provolone and Wild Mushroom Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions