Caramelized Mushroom and Onion Biscuits 

Ingredients 

¼ cup sliced and sautéed 
cremini mushroom             

½ onion per unit, sliced 

1½ teaspoons olive oil and 1½ teaspoons 

margarine 

1½ teaspoons dried thyme 

1½ teaspoons balsamic vinegar 

Salt and pepper to taste 

1½ cups all‐purpose flour 

1 tablespoon sugar 

1½ teaspoons baking powder 

¼ teaspoon baking soda 

¼ teaspoon salt 

90 mL (6 Tablespoons) cold margarine 

½ egg, beaten 

90 mL buttermilk 

1 egg for egg wash (shared amongst 3 

groups) 

Coarse sea salt, to taste

Method: 

Preheat oven to 425oF. 

Heat 1 ½ teaspoons olive oil and 1 ½ teaspoons butter in a medium sauté pan over medium 

heat. Add onion and cook down until tender and browned, stirring occasionally. Remove from 

heat, add the mushrooms to the pan along with thyme, balsamic vinegar, salt and pepper. Set 

aside to cool. 

In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in cold 

margarine until mixture resembles coarse meal. Mix in the cooled mushroom and onion 

mixture. In another bowl, combine egg and milk and beat lightly with a fork. Add to flour 

mixture all at once, stirring enough to make a soft dough.  

Turn out onto a floured board and knead about 15 times. Roll out into a circle shape with a 1‐

inch thickness. Cut into 6 triangles. Place on parchment lined cookie sheet, brush with egg 

wash, and sprinkle with coarse sea salt. Bake at 425oF for 12‐15 minutes on centre rack, until 

top is golden brown.