- 1 small onion minced
- 4 tablespoons butter
- 1/2 pound chanterelles chopped small pieces
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 cups unbleached all-purpose flour
- 1 cup milk
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 400 degree oven, or until the biscuits are golden brown.
This recipe yields 12 biscuits.