I guess from the looks of things here at HSITK, it’s pretty obvious that I’m summer wild mushroom obsessed, especially with Chanterelles. And trust me this isn’t the last fun new recipe featuring wild foraged mushrooms you’re going to see this month, I’ve got a few more lined up!
These Chanterelle Herb Biscuits with Pine Nuts are so perfectly delicious and you don’t need a big basket full of Chanterelles, just a couple hand fulls will do. You can even add (or use) other summer mushrooms like Chicken of the Woods or Oyster mushrooms in this recipe, too.
But if you’re a forager then you know that when it’s a good chanterelle year, you can easily pick garbage bags full (like we’re experiencing this year here in SW Pennsylvania) which makes it the perfect opportunity to spend some time in the kitchen creating new recipes!
If you don’t have or don’t like pine nuts, you can swap in sliced almond instead. But the nuts definitely are a must add for a fun and unexpected texture.
And don’t forget to enjoy these with a slathering of butter or top them with my Chanterelle Gravy (recipe coming soon) for a breakfast treat.
While you’re getting your kitchen dirty and heating up the oven, you might as well make a couple batches of these Chanterelle Herb Biscuits with Pine Nuts since they freeze so well. That way you can deliciously and easily enjoy summer’s chanterelles all winter long!
Oh and one last thing, if you’re not eating wheat subbing your favorite Gluten Free Flour Mix will work great 1:1.
- 1 1/3 cup organic unbleached all purpose flour
- 1 teaspoon organic baking powder
- 1/2 teaspoon Sea Salt to taste
- 1/4 teaspoon Organic White Pepper
- 1/2 cup half and half
- 1/4 cup Organic Grass-Fed Butter (or ghee), melted
- 1 large eggs
- 1 cup finely chopped chanterelle mushrooms
- 1/3 cup pine nuts divided
- 1/4 cup finely chopped fresh Herbs Chives, Parsley, Dill, Thyme, Basil, etc.
- Preheat oven to 425 degrees F and grease your muffin tin.
- Combine flour, baking powder, salt and pepper, mix well. Add Half & half, melted butter and egg, stir to combine.
- Fold in chopped chanterelles, herbs and pine nuts (reserving about 1 tablespoon of pine nuts for topping the biscuits, if desired)
- Divide batter in-between 12 muffins, Top with reserved pine nuts.
- Bake for 12-15 minutes or until lightly browned and cooked through.
- While biscuits are baking, melt butter with garlic powder, sea salt and fresh herbs.
- When biscuits are done, lightly brush each with butter mixture then transfer to cooling rack.
- Serve warm with a generous pat of butter.