|

Chanterelle Herb Biscuits with Pine Nuts

Chanterelle Herb Biscuits with Pine Nuts

I guess from the looks of things here at HSITK, it’s pretty obvious that I’m summer wild mushroom obsessed, especially with Chanterelles!

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!

Chanterelle Herb Biscuits with Pine Nuts

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.

Chanterelle Herb Biscuits with Pine Nuts

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.

Chanterelle Herb Biscuits with Pine Nuts

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!

Chanterelle Herb Biscuits with Pine Nuts

Oh and one last thing, if you’re not eating wheat subbing your favorite Gluten Free Flour Mix will work great 1:1.

For more delicious recipes for Chanterelle Mushrooms, check out these:

Chanterelle Herb Biscuits with Pine Nuts

Chanterelle Herb Biscuits with Pine Nuts

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. 
Print Pin Facebook
Servings: 12 biscuits

Ingredients

for topping biscuits

Instructions

  • 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.

Nutrition

Calories: 117kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 146mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!

Similar Posts

2 Comments

  1. Yum, yum, and yum!
    I made a variation of this recipe, substituting sun-flour with binders for the flour. I will certainly make them again.
    Thank you for sharing your recipes!
    Serena

  2. These are absolutely delicious!! I couldn’t find chanterelle mushrooms so I used shitake instead. I just couldn’t stop eating them even though they were gummy on the inside, but that was totally my fault. The store only had sweet rice flour so that is what I used. A quick google search revealed that I should have usd rice flour instead. I’ll know better next time, and there definitely will be a next time!!
    Thanks for the wonderful recipe.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.