Thumbprint biscuits
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | Unbleached flour |
| 3 | tablespoons | Baking powder |
| 1½ | cup | (3 sticks) butter |
| 6 | tablespoons | (HEAPING) shortening |
| 1½ | teaspoon | Salt |
| 1½ | cup | Cold milk |
| ¼ | cup | (1/2 stick) butter |
| 3 | cups | Finely chopped mushrooms |
| 6 | Shallots minced | |
| 1½ | cup | Finely chopped smoked ham |
| 2 | Green onions finely chopped | |
Directions
Combine flour, baking powder and salt in large bowl. With pastry blender, cut in 1&½ cup butter and the shortening, until mixture resembles coarse meal. Add milk. Using fork, combine just until mixture begins to hold together and form a ball. COVER AND CHILL SEVERAL HOURS OR OVERNIGHT.
Melt the ¼ cup butter in a large skillet. Add mushrooms and shallots and sauge until mushrooms are lightly browned, about 8 to 10 minutes. Season to taste with salt and pepper. Set aside until cool to touch. Preheat oven to 400 F. Grease baking sheets. Remove dough from refirgerator and gently knead in mushroom mixture, ham and green onions. Generously flour hands and shape dough into 1 inch balls; place on prepared sheets. Firmly indent center of each ball with thumb. Bake 15 minutes or until golden in color.
Serve hot. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@...> on Jul 15, 1997