Big Biscuit with Swiss Chard and Mushrooms

Big Biscuit with Swiss Chard and Mushrooms / Katie Workman
This dish came about because of a mistake.  I am a sucker for any recipe that comes into being because of an error because there is always an a-ha moment, and you also have to love a recipe that comes with a good story.

I was making a strawberry shortcake, three large biscuit layers filled with – you know it – strawberries and whipped cream.  I made the shortcakes.  I baked the  shortcakes.  I cooled the shortcakes.  I thought to myself, “That’s funny that this recipe didn’t have any sugar in the biscuits…..”  I looked at the recipe again.  Oops.

But I can count the times I have thrown away a messed up recipe on one hand – there’s always something to be done with the results (such nostalgic memories of the flourless chocolate cake that I made the very first time I made Gary’s parents that fell apart, and then became a makeshift trifle).

And so this savory appetizer was born, thanks to a bunch of Swiss chard that longed to become something special, and a container of mushrooms that were not going to last much longer.  You will see that there is a bit of sugar now in this final recipe – I think even savory biscuits benefit from a hint of sweetness, so that’s how I made them the second time, when this dish was intentional.

Use any variety Swiss chard that you like, and any type of mushrooms.

Big Biscuit with Swiss Chard and Mushrooms


  • 4 tablespoons (½ stick) cold unsalted butter, cut into small pieces plus more for pan
  • 1¼ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ⅓ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup heavy cream

Swiss Chard and Mushrooms

  • 1 bunch (about 6 large leaves) Swiss chard
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 8 ounces sliced mushrooms
  • Kosher or coarse salt and freshly ground pepper to taste

1. Preheat the oven to 375°F. Butter an 8-inch round cake pan.

2. Combine the flour, sugar, baking powder, baking soda and salt in bowl of a food processor or large bowl. Add the butter and pulse in food processor, or cut the butter in with a pastry blender or 2 knives, until the mixture resembles coarse crumbs. Gradually add heavy cream and pulse in the food processor or stir the cream into the flour mixture in the bowl with a fork until just moistened.

3. Gather the dough into a ball and gently knead about 5 times on a lightly floured surface, just until the dough holds together nicely.

4. Place the dough into the prepared cake pan, press gently so that is fills the bottom of the pan evenly and relatively smoothly, taking care of the edges and making it as smooth as possible. Bake for 20 to 25 minutes or until top is golden. Let cool 5 minutes in the pan on a wire rack then turn it out to cool completely on the wire rack.

5. Meanwhile, trim the bottom of the Swiss chard stems, then slice the stems into 1/2-inch pieces. Cut the leaves into thin ribbons, about 1/4 to 1/2 inch wide.

6. Heat the olive oil in a large pot over medium high heat. Add the garlic and mushrooms and sauté for about 4 minutes until the mushrooms start to brown, and the garlic turns golden brown. Add the stems of the chard and sauté for another 2 minutes, season with salt and pepper then add the sliced leaves and continue to sauté for another 5 minutes until everything is wilted and tender. Add 1 tablespoon of vinegar, stir, taste and add more if desired. Let cool to room temperature.

7. Pile the chard and mushroom mixture onto the biscuit, and serve in wedges.

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