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
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HERB CREAM CHEESE INGREDIENT
16 oz 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 ½ 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 ¼ 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, ½ 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.