Cocktail biscuits
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Cocktail biscuits
  Biscuits    Appetizers    Cocktails  
Last updated 6/12/2012 1:16:56 AM. Recipe ID 47057. Report a problem with this recipe.
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      Title: Cocktail biscuits
 Categories: Appetizers
      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

MMMMM---------------------------------------------------------------

MMMMM----------------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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Recipe ID 47057 (Apr 03, 2005)

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