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Magic Mushroom Biscuits

Magic Mushroom Biscuits
Not thaaaaat kind of magic mushroom, silly.  These biscuits are infused with medicinal and adaptogenic mushroom powders: reishi, chaga, cordyceps, + lion’s mane.  For centuries mystics have documented the healing medicinal {magical} powers of mushrooms.  Now you can buy mushroom powders at most health food stores. These are savory and woodsy, perfect to serve with soup or by themselves.  I’m sure you're wondering what these taste like— you'll just have to give the recipe a go!  To entice you to try-- my kitchen smelled like earthy mushroom carbonara and the taste of the biscuit is not too far away from that.  I added a bit of raw cacao to the mushroom flour mixture so that the dough of the biscuit turned out to be darker than the mushroom decoration for a more dramatic contrast-- oh the drama!  Also, I loved how the mushrooms left an almost fossil like imprint onto the dough after baking. 
Excited to see your results!    
*yields about 25 biscuits*


Gluten-free Crust

-113 grams unsalted butter at room temperature
-4 grams kosher salt
-50 grams shredded parmesan cheese
-1/4 teaspoon fresh cracked black pepper
-1 egg
-200 grams all purpose flour (can be substituted for 1:1 gluten free baking flour)
-1 teaspoon of each mushroom powder (or 4 teaspoons of one variety of mushroom powder) : reishi, chaga, cordyceps, + lion’s mane
-50 grams raw cacao (can be substituted for cocoa powder)
-1/2 cup fresh raw mushrooms such as: crimini, button, shiitake, porcini, maitake, enoki, and suna shimeji.  Larger mushrooms thinly sliced.
**optional: 1 teaspoon garlic powder, a pinch of cayenne or chipotle powder
In a kitchen aid mixer with a paddle attachment, measure and mix the butter, parmesan, salt and pepper until completely combined.  Then add egg and mix until combined, scraping the sides of the bowl.  In a separate container, mix together flour, mushroom powders, raw cacao powders until all one color.  Then slowly add the dry mushroom flour mixture into the butter egg mixture.  Mix on slow until the all ingredients are combined and dough forms a ball and pulls away from the sides of the bowl.
Gather a large sheet of unbleached parchment paper.  Pat dough onto one side of the parchment and flip the other half of the parchment on top of dough and roll out to 1/3" thick.  Using desired cookie cutters, cut out your dough (I used a 2.5" round cutter).  Now it's time to decorate, my personal favorite part!  Press your fresh raw mushrooms into the dough, get creative.  Remember that the dough will expand during baking and the mushrooms will shrink.  Remove each biscuit and transfer onto a cutting board.  Re-roll dough, stamp out and decorate remaining biscuits.  Put all biscuits on cutting board and then place in fridge for at least 20 minutes to overnight.  
Bake in a preheated 360° F oven for 12-15 minutes until bottoms of biscuits are slightly golden brown.  
Before baking 
After baking!  Notice the darker fossil like imprint the mushrooms left.  I love them.

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