Thursday, January 24, 2013

Mushroom Bisque & Big Ol' Buttermilk Biscuits

Mushroom Bisque

I LOVE Mushroom Soup.  Time to make my own.

You will need:
2 lbs fresh chopped/sliced mushrooms (I used 1/2 fresh and 1/2 shitake freeze dried)
2 tbsp Butter (not Margarine)
8-10 cups milk
Salt (to taste)
Pepper (to taste)
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 cup Parmesean Cheese

Place the mushrooms and butter in the bottom of the pot and sautee until the butter is melted and the mushrooms begin to wilt up.

Add milk and simmer, stirring often. When you are comfortable with the 'doneness' of the mushrooms, add the seasonings. 

*To thicken: Start with 1/2 cup cornstarch dissolved into 1/2 cup more cold milk.  Add to the pot along with the Parmesean cheese.  Let simmer for a while longer to thicken up.

Buttermilk Biscuits from Scratch

Preheat the oven to 425 degrees.

Hand mix the following ingredients or using the dough tool in your mixture on low:

3 cups flour
1 1/2 tsp salt
1Tbsp Sugar
1 1/2 tsp powder
1/2 C Butter (cold)

Mix until crumbly. 

Then add:

3/4 C milk + 2 Tbsp lemon juice
1 egg
Just enough water to have sticky biscuit consistency (not too wet) about 1/8- 1/4 cup.

Plop dough out on a greased sheet (I'm using my ever so 'seasoned' bar pan stone).

Flatten out a little bit - but keeping fairly thick and 'cut' biscuits using a cup with a thin/sharp edge.

Bake for 12-15 minutes and pull before browned.  Pull the top off of one to see if the middle is done for sure. You don't want these over done.

*Variation: Add 1 tsp garlic powder and 1/2 cup sharp cheddar cheese for a scratch version of my Easy Cheddar Biscuits from last week.

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