Cocktail Biscuits Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/8 cup: Flour, unbleached
3 tbsp: Baking powder,
1 3/4 cup: Unsalted butter,
1/4 cup: Plus 2 tb Crisco,
1 1/2 cup: Milk,
3 cup: Minced fresh mushrooms,
6: Shallots, minced
1 3/4 cup: Ham, finely chopped
7: Green onions, finely chopped
1/2 tsp: Salt,
1/4 tsp: Black pepper,
HERB CREAM CHEESE INGREDIENT
16 ounce: Cream cheese,
3 tbsp: Half and half,
1/4 cup: Chopped fresh dillweed,
3 Cloves: garlic,
1 1/2 tsp: Fresh chives,
1/4 tsp: Hot sauce,
1/4 tsp: Black pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Appetizers