Using tangy provolone is a nice departure from the usual cheddar in these light biscuits, which we created with the leftover bits of cheese that we serve on our sandwiches. When we put these on the menu, they sell out in two hours. Slice them in half and load them with your favorite ball. We like to make these really big, but you can use a smaller biscuit cutter. Just check the biscuits for doneness a minute sooner. If wild mushrooms aren’t available, use portobellos or buttons.

　　

Ingredients

Makes six 4-inch 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)

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Heat the olive oil in a medium frying pan over high heat. Add the mushrooms and a pinch of salt and sauté, stirring frequently, until they are browned and all of their liquid has evaporated, 4 to 5 minutes. Transfer to a bowl and let cool in the refrigerator.

　　

Step 3

Combine the flour, baking powder, and the remaining 1/4 teaspoon salt in the bowl of a food processor. Add the butter cubes and pulse 5 to 8 times, until the butter is just incorporated and the mixture resembles little peas.

　　

Step 4

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.

　　

Step 5

Divide the dough into 6 equal portions and form each into a loosely packed ball. Place on a rimmed baking sheet, leaving 1 inch between each biscuit.

　　

Step 6

Brush each biscuit with the egg wash and sprinkle the remaining provolone over the tops. Bake for 20 to 22 minutes, rotating the pan halfway through. Serve warm or at room temperature.

　　Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.