Provolone and Wild Mushroom Biscuits

Name: Provolone and Wild Mushroom Biscuits
Yield: Makes six 4-inch biscuits
Ingredients: 2 tablespoons olive oil; 6 ounces fresh wild mushrooms, such as black trumpets, chanterelles, morels, or porcini, wiped clean and cut into 1/2-inch pieces; Pinch plus 1/4 teaspoon salt; 2 1/4 cups all-purpose flour; 1 1/4 tablespoons baking powder; 8 tablespoons (1 stick) cold unsalted butter, cubed; 3/4 cup whole milk, chilled; 1/2 pound provolone cheese, grated; 3 scallions, thinly sliced; 1 large egg yolk whisked with 2 tablespoons water (to brush on biscuit tops)

January 24, 2012

Using tangy provolone is a nice departure from the usual cheddar in these light biscuits, which we created with the leftover bits of cheese that we serve on our sandwiches. When we put these on the menu, they sell out in two hours. Slice them in half and load them with your favorite ball. We like to make these really big, but you can use a smaller biscuit cutter. Just check the biscuits for doneness a minute sooner. If wild mushrooms aren’t available, use portobellos or buttons.

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