Cocktail biscuits

Yield: 1 servings

Measure 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 \N Cloves garlic
6 \N Shallots, minced
1¾ cup Ham, finely chopped
7 \N Green onions, finely chopped
½ teaspoon Salt
¼ teaspoon Black pepper
1½ teaspoon Fresh chives
¼ teaspoon Hot sauce
¼ teaspoon Black pepper


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.

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