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.
I’m back! I’ve got loads to share about my trip, but in the meantime, I’ll tide you over with my plan for our Greenling Local Box this week.
This week, we’re getting pickling cucumbers, yellow squash and yellow onion from Naegelin, green Meyer lemons from G&S Groves, green peppers, portabello caps from Kitchen Pride, sweet corn, okra from Bradshaw Farm, herb/basil from Pure Luck, Bibb lettuce from Bella Verdi, tomatoes from McCall Creek Farm, and Texas pears from Lightsey.
- Omelette with sauteed green peppers and portabellos
- Grilled sweet corn with herb compound butter
Meyer lemons are sweeter than normal lemons, so they’re great to use in desserts. How are you using yours?
Posted in 1. LOCAL BOX, cooking from local box
Tagged basil, bell pepper, Bibb lettuce, corn, cucumber, herbs, Meyer lemon, okra, onion, pears, portobello, tomato, yellow squash
I have an unhealthy obsession with sausage (Exhibit A: here). It really is unhealthy, which is why I rarely have it, and when I do, I usually use chicken or turkey sausage. We’ve been getting plenty of summer squash in our Greenling boxes, and while slicing and grilling them or eating them on kabobs is great, this was a welcome change.
The recipe made a ton of filling, and even after I filled 8 zucchini boats, I still had plenty left over.
From Simply Recipes
- 8 medium-sized summer squash
- 2 tsp. olive oil (I reduced the amount of oil from the original recipe.)
- 1/2 c. chopped onion
- 3 cloves garlic, minced
- 1/2 c. chopped mushrooms (I used the other half of the portobello leftover from the chicken lettuce wraps)
- 1 lb. chicken sausage
- 2 Tbsp. dry white wine
- 2 tomatoes, diced
- 2 Tbsp. chopped fresh basil
- 1/3 c. grated Parmesan cheese (the original recipe called for 3/4 c., but it seemed like a bit much.)
- 1 egg, lightly beaten
- ~1/2 tsp. salt and a few grinds of pepper (I also reduced the amount of salt and pepper since the original recipe called for ground turkey, not turkey sausage [which already has salt, pepper and spices added].)
- Preheat the oven to 375 degrees.
- Cut the squash in half lengthwise. Scoop out the inside and reserve half of the squash innards. Set the squash halves in a baking pan with 1/4″ of water in the bottom (the water will help the squash cook more evenly).
- Over medium-high heat, saute the onion and garlic with ~1/4 salt in 1 tsp. olive oil for about 3 minutes, until they get soft.
- Add the reserved squash innards and mushrooms and saute for another 2 minutes.
- Remove the mushroom-onion mixture from the pan and add another 1 tsp. olive oil. Crumble the chicken sausage into the pan and saute until browned (~5 minutes). After it’s browned, add the mushroom-onion mixture back into the pan and toss together. Add the wine, tomatoes and basil, as well as the other ~1/4 salt and few grinds of pepper, and let cook for a minute or so more.
- Remove the pan from the heat and stir in the egg and parmesan.
- Fill the squash halves with the sausage mixture and bake for ~40 minutes until browned.
This meal was unexpectedly light, even with the sausage, most likely due to all of the veggies and fresh herbs. The squash was tender but not mushy and the sausage was crunchy on the outside. The flavors were fresh and vibrant, even for a comfort food meal!
My tomatoes were pretty ripe and there was a bit more liquid in the pan than I expected, so I let it reduce for a few minutes before finishing with the egg and parmesan. Glad I reduced the amounts of salt and oil in this recipe — I didn’t miss either.
I’ve been looking for new ways to use the lettuce that comes in our Greenling boxes. It’s hard! I ordinarily think of lettuce as a component in salads and on top of sandwiches, and not much else. But I’m trying to expand my lettuce horizons. I’ve heard that some use it as a substitute for heartier greens, like kale or spinach, but I’m not exactly ready for lettuce chips yet.
From Rachel Ray
- 1 tsp. canola oil
- 1-1/2 lb. chicken, roughly chopped into bite-sized pieces
- 1-1/2 c. portobello mushroom, chopped (I only needed half of the HUGE portobello mushroom that came in our box this week. It must have been at least 8 inches across, no joke.)
- 3 cloves garlic, minced finely
- 1 inch fresh ginger root, grated
- 1 can (6 oz.) chopped water chestnuts
- 3 green onions, chopped
- 3 Tbsp. hoisin sauce (I ended up using more like 5. I really like hoisin.)
- Salt and pepper, to taste
- 8 large lettuce leaves, washed and dried
- Over high heat, heat the oil in a skillet, then add the chicken. Cook for ~2 minutes until the chicken is no longer pink on the outside, then add the mushroom. Cook for another minute.
- Add salt and pepper to the chicken-mushroom mixture.
- Add the garlic, ginger, water chestnuts and green onions, then saute for a ~2 more minutes.
- Add the hoisin and toss everything to coat. Remove from the heat and serve wrapped in lettuce leaves.
Not exactly like PF Chang’s, but pretty close! I really liked the crunch of the water chestnuts and lettuce and the sweetness of the hoisin.
For dinner one night last week, we took inspiration from an idea in Nigel Slater’s Real Food. (Slater, however, credits this recipe to Nigella Lawson.) We mixed some softened butter with chopped parsley and garlic, then piled that atop the scales of our Local Box portobello mushrooms. These went under the broiler until oozing juice. We soaked up the juice on sliced local ciabatta, the smeared with dijon mustard. We topped the mushroom with beet microgreens, spritzed with lemon and seasoned with salt. And thus a luscious dinner from our Local Box was born.
How have you eaten your Local Box portobellos?
The gorgeous lettuce that arrived in my Local Box yesterday made we crave salad… perhaps one with a vinaigrette of orange juice and olive oil, garnished with some beet microgreens, and topped by some grilled portobello slices? That’s definitely an option this week! Last night we steamed the fresh broccoli, then tossed it with browned butter and capers for a tasty side dish.
How do you plan to eat out of this week’s Local Box?
Here’s what’s forecast for next week’s Local Box:
- striped beets
- sweet potatoes
- green garlic
- portobello caps
- yellow onions
- bok choy