Lion’s Mane Drop Biscuits

Flaky and cheesy, these biscuits are packed with mushrooms. We were determined to come up with the best biscuit recipe and these lion’s mane mushrooms sealed the deal.

Lion's Mane Drop Biscuits
Lion's Mane Drop Biscuits

 

Free of gluten and top 9 allergens.

Makes: 8 biscuits

Ingredients

Biscuits

2 cups all-purpose gluten-free flour blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum (omit if using a flour blend containing xanthan)
1 tablespoon granulated sugar
1 teaspoon fine sea salt
8 tablespoons vegan butter (such as Earth Balance Soy Free Buttery Sticks)
1 cup unsweetened alternative milk (such as hemp), cold
1/2 cup diced shallots
1/2 cup mozzarella or cheddar style shreds, optional

 

Mushrooms

1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon vegan butter (such as Earth Balance Soy Free Buttery Sticks)
2 medium lion’s mane mushrooms (about 6 to 8 ounces)
1/8 teaspoon kosher salt, divided
1/8 teaspoon black pepper, divided

Prep

  • Place butter for biscuits (8 tablespoons) in the freezer for at least 30 minutes.
  • For the mushrooms, in a small bowl, mix together onion and garlic powders. To a hot cast iron pan or skillet, add and melt 1 tablespoon butter. Add whole mushrooms. Place a smaller cast iron pan on mushrooms to press them flat. Cook for 3 minutes with a smaller pan pressing mushrooms while cooking. Turn mushrooms over and season with half of the onion-garlic powder, a pinch of salt, and a pinch of pepper. Set the pan on top and press again, cooking for another 2 minutes. Remove top pan and turn mushrooms over. Season with remaining onion-garlic powder, a pinch of salt, and a pinch of pepper. Cook for an additional minute or 2, until liquid, is evaporated. Remove mushrooms and when cool, dice and measure out 1 cup. Set aside.
  • For the shallots, in the same pan as the mushrooms (without cleaning the pan), add 2 teaspoons of oil over medium heat. Add diced shallots and cook, stirring often, until they start to soften and turn brown, about 2 minutes. Remove and set aside.
  • Line a large baking sheet with parchment paper. Place 8 stainless steel ring molds (3-inches diameter x 1.5-inches high) on the baking sheet and set aside. Ring molds are optional.
  • Preheat oven to 425-degrees F.

Steps

  1. In a large bowl, sift together flour, baking powder, baking soda, and xanthan gum. Add sugar and salt and whisk to combine.
  2. Grate half of the frozen butter into the flour. Toss together. Grate in remaining butter and toss quickly, breaking up any large clumps with your fingers to the size of peas. The butter should stay as cold as possible while making the biscuits.
  3. Add cooled mushrooms, cooled shallots, and mozzarella style shreds.
  4. Add milk and use a wooden spoon or spatula to stir until combined, without overworking the dough. Finish by using your hands to gently work the dough together. Drop by large spoonfuls into rings on baking sheet. If not using rings, portion dough directly onto a baking sheet (do not flatten). We like to portion using a #12 scoop or a disher scoop, often designated with a green handle. One #12 scoop is about 1/3 cup.
  5. Bake about 18-20 minutes, or until done. Cooking time will depend on the oven and thickness of biscuits.

Recipe Notes

If gluten or food allergies/intolerances are not an issue and you are not vegan, you can use the following substitutions:

  • All-purpose wheat flour for gluten-free flour blend and xanthan gum
  • Butter for vegan butter
  • Milk or buttermilk for alternative milk
  • Shredded mozzarella cheese for mozzarella style shreds

 

 

This recipe was made for Las Vegas Mushrooms by YourAllergyChefs.com and is subject to copyright. Please contact us for usage.