Cocktail Biscuits

Ingredients:
• 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:
• 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

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.