Preheat oven to 350 F. Grease a 9x9 baking dish with cooking spray. Spread biscuits onto a baking sheet and toast for 15 minutes. Remove from oven and allow to cool in a large mixing bowl.
.In a large sauté pan melt a few tablespoons of butter and equal portion of oil over medium-high. Once hot, add the mushrooms and allow to cook for 1 minute before salt. Season and cook until golden on the first side then flip and allow to cook until crisp, about 3 more minutes. Transfer mushrooms to bowl with toasted biscuits
Return pan to heat and add a few tablespoons of oil. Add the celery and shallots and season with salt. Sauté vegetables for a few minutes, just until shallots turn translucent and celery softens. Add herbs and cook until fragrant, about a minute.
.Remove from heat and pour mixture over mushrooms and biscuits and toss to incorporate. Whisk together the stock and eggs. Pour over the biscuits mixture. Add the cream. Season with salt and pepper and gently fold so biscuits absorb liquid but do not crumble.
.Pour mix into the greased baking dish, pressing gently to make sure it all fits. Cover with foil and bake for 30 minutes. Remove foil and allow to bake for 15 more minutes or until top is crisp and golden. Remove from oven and allow to cool for 10 minutes before serving.
For the Buttermilk Biscuits: Preheat oven to 400 F. Whisk together the dry ingredients in a large bowl. Knead in the butter until pea-sized. Pour in milk and stir until dough comes together.
Using a large ice cream scoop, portion dough into 12 pieces and place on a baking sheet, leaving 2 inches between each. Bake for 12 to 15 minutes or until light golden on top. Remove from oven and allow to cool to room temperature. Biscuits can be a made a few days in advance and stored in an airtight container at room temperature.
1. You can make the biscuits up to a week in advance.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (408g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 92 (40%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 25.8mg||8 %|
|Sodium 1874.7mg||65 %|
|Potassium 120.3mg||3 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 28.6g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 230
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