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.
Yields
1 Servings