Provolone and Wild Mushroom Biscuits

• 2 tablespoons olive oil
• 6 ounces fresh wild mushrooms, such as black trumpets, chanterelles, morels, or porcini, wiped clean and cut into 1/2-inch pieces
• Pinch plus 1/4 teaspoon salt
• 2 1/4 cups all-purpose flour
• 1 1/4 tablespoons baking powder
• 8 tablespoons (1 stick) cold unsalted butter, cubed
• 3/4 cup whole milk, chilled
• 1/2 pound provolone cheese, grated
• 3 scallions, thinly sliced
• 1 large egg yolk whisked with 2 tablespoons water (to brush on biscuit tops)

1. Preheat the oven to 400F.
2. Heat the olive oil in a medium frying pan over high heat.
3. Add the mushrooms and a pinch of salt and saute, stirring frequently, until they are browned and all of their liquid has evaporated, 4 to 5 minutes.
4. Transfer to a bowl and let cool in the refrigerator.
5. Combine the flour, baking powder, and the remaining 1/4 teaspoon salt in the bowl of a food processor.
6. Add the butter cubes and pulse 5 to 8 times, until the butter is just incorporated and the mixture resembles little peas.
7. Transfer the dough to a bowl and, using a wooden spoon, mix in the milk and two-thirds of the provolone, the cooled mushrooms, and the scallions until just incorporated.
8. Divide the dough into 6 equal portions and form each into a loosely packed ball.
9. Place on a rimmed baking sheet, leaving 1 inch between each biscuit.
10. Brush each biscuit with the egg wash and sprinkle the remaining provolone over the tops.
11. Bake for 20 to 22 minutes, rotating the pan halfway through.
12. Serve warm or at room temperature.

olive oil, wild mushrooms, salt, flour, baking powder, cold unsalted butter, milk, provolone cheese, scallions, egg yolk

Taken from www.epicurious.com/recipes/food/views/provolone-and-wild-mushroom-biscuits-389618 (may not work)