Title: Cocktail Biscuits
Categories: Appetizer
Yield: 1 Servings

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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