Cocktail Biscuits

Ingredients

1/8 cup flour, unbleached 3 tbsp baking powder 1 3/4 cup unsalted butter 1/4 cup plus 2 tb crisco 1 1/2 cup milk 3 cup minced fresh mushrooms 6 shallots, minced 1 3/4 cup ham, finely chopped 7 green onions, finely chopped 1/2 tsp salt 1/4 tsp black pepper  HERB CREAM CHEESE INGREDIENT 16 oz cream cheese 3 tbsp half and half 1/4 cup chopped fresh dillweed 3 cloves garlic 1 1/2 tsp fresh chives 1/4 tsp hot sauce 1/4 tsp black pepper

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Preparation
 
Biscuits: Combine flour, baking powder, and 1 teaspoon salt. Cut in 1
1/2 cups butter and shortening with pastry blender until mixture
looks like corn meal. Add milk stirring until mixture forms a dough.
Cover with plastic wrap. Chill 8 hours. Put remaining 1/4 cup cup
butter in a large skillet. Cook over medium heat until butter melts.
Saute mushrooms and shallots in butter until tender. Add ham,
onions, 1/2 teaspoon salt and pepper. Cook 4 minutes. Combine dough
and mushroom mixture, kneading until well blended. Shape dough into
1 inch balls and put on greased baking sheets. Press thumb into each
biscuit. Bake 12 to 14 minutes at 450 degrees or untill brown. Let
cool and spread 1 teaspoon Herb cream cheese mix onto each indention.
Yields 8 dozen.

Herb Cream Cheese: combine cream cheese, half and half in a medium
bowl, stirring well. Add other ingredients and mix well. Cover and
chill 8 hours to mix flavors. Yields 2 cups.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald
17th Annual Cookbook November 16, 1990 and was submitted by Ms.
Lorraine Jacobs of Nahunta, Georgia.

 

 
Servings: 1

 

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