Cocktail biscuits
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅛ | cup | Flour, unbleached |
| 3 | tablespoons | Baking powder |
| 1¾ | cup | Unsalted butter |
| ¼ | cup | Plus 2 tb Crisco |
| 1½ | cup | Milk |
| 3 | cups | Minced fresh mushrooms |
| 16 | ounces | Cream cheese |
| 3 | tablespoons | Half and half |
| ¼ | cup | Chopped fresh dillweed |
| 3 | Cloves garlic | |
| 6 | Shallots, minced | |
| 1¾ | cup | Ham, finely chopped |
| 7 | Green onions, finely chopped | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1½ | teaspoon | Fresh chives |
| ¼ | teaspoon | Hot sauce |
| ¼ | teaspoon | Black pepper |
Directions
HERB CREAM CHEESE INGREDIENT
Biscuits: Combine flour, baking powder, and 1 teaspoon salt. Cut in 1½ 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 ¼ 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, ½ 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.