Honey Cardamom Caramel

Oh me, oh
my!  These biscuits made my insides tight (tight with happiness)! 
Caramelized mushrooms and onions in a biscuit, AMAZING!  The little people
in my house had leftover spaghetti and Todd and I had these lovely little
biscuits with a fried egg and cheesy melty gruyere sandwiched in between. It
was true happiness!

Caramelized Mushroom and Onion
Biscuits







1/2 pound cremini or white mushrooms,
sliced



2 tablespoon olive oil, divided



2 tablespoon butter, divided



1 small onion, diced



1 tablespoon chopped fresh thyme



1 tablespoon balsamic vinegar



Salt and coarse ground black
pepper



3 cups all-purpose flour



2 tablespoons sugar



3 teaspoons baking powder



1/2 teaspoon baking soda



3/4 teaspoon salt



1/4 cup vegetable shortening,
cold and cut into cubes



1/2 cup butter, cold and cut
into cubes



1 egg, beaten



3/4 cup buttermilk, cold



1 egg beaten for egg wash







Heat 1 tablespoon of olive oil
and 1 tablespoon of butter in a medium sized sauté pan over medium heat. 
Add mushrooms and cook until tender and golden brown, stirring
occasionally.  Season with salt and pepper.  Remove from pan. 
To the same pan, add 1 tablespoon of olive oil and 1 tablespoon of
butter.  Add onions and cook until golden brown and caramelized, stirring
frequently.  Remove from heat and add mushrooms back to the pan along with
the thyme, balsamic vinegar, salt and pepper, stir to combine.  Set aside
and allow to cool (I put mine in the refrigerator).







In a large mixing bowl, sift
flour, sugar, baking powder, baking soda, and salt.  Cut in shortening and
butter until mixture resembles coarse meal.  In another bowl, combine egg
and buttermilk and beat lightly with a fork.  Add buttermilk and egg to
the flour mixture all at once and stir to make a soft dough.  Add the
cooled mushroom and onion mixture and blend together.







Turn dough out onto a floured
work surface and knead 10 to 15 times.  Roll or pat dough into a square
that is about 1-inch thick.  Cut dough into 9 squares (I like squares
because then I don't have excess scraps).  Place biscuits on a parchment
lined baking sheet, brush with egg wash and sprinkle with coarse salt.  Bake
at 425 for 12-15 minutes.  Serve warm as an egg sandwich. 







Recipe slightly adapted from Joy
the Baker