Cocktail biscuits

 
                             COCKTAIL BISCUITS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/8   c            Flour, unbleached
    3       tb           Baking powder
    1 3/4   c            Unsalted butter
      1/4   c            Plus 2 tb Crisco
    1 1/2   c            Milk
    3       c            Minced fresh mushrooms
    6                    Shallots, minced
    1 3/4   c            Ham, finely chopped
    7                    Green onions, finely chopped
      1/2   ts           Salt
      1/4   ts           Black pepper
                         ----------
                         -----HERB CREAM CHEESE INGREDIENT-----
   16       oz           Cream cheese
    3       tb           Half and half
      1/4   c            Chopped fresh dillweed
    3                    Cloves garlic
    1 1/2   ts           Fresh chives
      1/4   ts           Hot sauce
      1/4   ts           Black pepper
 
   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.
  
 
 
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