Cocktail Biscuits

Recipe Ingredients

1/8 cup	7.8g / 0.3oz	Flour - unbleached
3 tablespoons	45ml	Baking powder
1 3/4 cups	346g / 12oz	Unsalted butter
1/4 cup	59ml	Plus 2 tbs Crisco
1 1/2 cups	355ml	Milk
3 cups	279g / 9.8oz	Minced fresh mushrooms
6		Shallots - minced
1 3/4 cups	255g / 9oz	Ham - finely chopped
7		Green onions - finely chopped
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
		Herb Cream Cheese
16 oz	454g	Cream cheese
3 tablespoons	45ml	Half and half
1/4 cup	36g / 1.3oz	Chopped fresh dillweed
3		Garlic
1 1/2 teaspoons	7.5ml	Fresh chives
1/4 teaspoon	1.3ml	Hot sauce
1/4 teaspoon	1.3ml	Black pepper

Recipe Instructions

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 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 450or until 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.

Source:
Bell's Best - Telephone Pioneers, MS Chapter #36

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