Buttermilk Biscuits with Portobello Mushrooms and Thyme

[Printable Recipe]

Biscuits are one of my favorite comfort foods, especially when they’re still warm from the oven. Crunchy and golden on top, soft and buttery in the middle — just perfect.


They’re also a great vehicle for a number of add-ins. We got a few really huge portobellos in our Greenling box, so I thought this would be the perfect way to use them up.

Adapted from Woman with a Whisk, originally from Simply Recipes


  • 2 c. all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 c. (1/2 stick) chilled butter, cut into 1/2-inch cubes
  • 1/4 c. fresh thyme, chopped finely
  • 1/2 tsp. olive oil
  • 1 large portobello mushroom cap, diced
  • 1 c. buttermilk, plus 1 Tbsp. for finish (I used low-fat buttermilk)


  • Preheat the oven to 400 degrees. Line 2 baking sheets with Silpats. (Based on my experience last time, these tend to stick to parchment paper, even when it’s buttered.)
  • Heat the olive oil over medium heat in a skillet. When hot, add the mushrooms and saute until they’re soft (~3 minutes). In the last minute or so of cooking, add the thyme to the skillet and toss with the mushrooms. Set aside to cool a bit before adding to the biscuit batter.
  • Combine flour, baking powder, sugar, baking soda, salt and pepper in a large bowl.
  • Incorporate the butter into the dry ingredients with your hands until it’s crumbly.
  • Add the cooled mushroom-thyme mixture and the buttermilk. Stir with fork just until a sticky dough forms.
  • Turn the dough out onto a lightly floured surface (I needed much more flour than “lightly floured” to knead it) and knead gently 8 times with floured hands. Do not over-knead!
  • Form into a round, about 3/4-inch to an inch thick. Cut the round into 8 wedges.
  • Use a pastry brush to brush on some extra buttermilk over the surface of the wedges.
  • Bake for ~20 minutes, until the tops are golden brown.


The woodsy thyme is a perfect compliment to the hearty portobellos. The texture is light and the outside is golden and crisp. Heavenly!

I encourage all of you to use the base recipe and mix it up from there! Add veggies or herbs for savory biscuits, or a sugar or fruit for sweeter ones.


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