Recipe - Cocktail Biscuits

1/8 cup Flour, unbleached
3 tablespoon Baking powder
1 Three fourths cup Unsalted butter
One fourth cup Plus 2 tablespoon Crisco
1 One half cup Milk
3 cup Minced fresh mushrooms
6 Shallots, minced
1 Three fourths cup Ham, finely chopped
7 Green onions, finely chopped
One half teaspoon Salt
One fourth teaspoon Black pepper



HERB CREAM CHEESE INGREDIENT
16 ounce Cream cheese
3 tablespoon Half and half
One fourth cup Chopped fresh dillweed
3 Cloves garlic
1 One half teaspoon Fresh chives
One fourth teaspoon Hot sauce
One fourth teaspoon 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 One fourth 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, One half 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) JournalHerald 17th
Annual Cookbook November 16, 1990 and was submitted by Ms. Lorraine Jacobs
of Nahunta, Georgia.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini