Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/8 c Flour, unbleached 6 Shallots, minced
3 tb Baking powder 1 3/4 c Ham, finely chopped
1 3/4 c Unsalted butter 7 Green onions, finely chopped
1/4 c Plus 2 tb Crisco 1/2 ts Salt
1 1/2 c Milk 1/4 ts Black pepper
3 c Minced fresh mushrooms

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------------------------HERB CREAM CHEESE INGREDIENT------------------------
16 oz Cream cheese 1 1/2 ts Fresh chives
3 tb Half and half 1/4 ts Hot sauce
1/4 c Chopped fresh dillweed 1/4 ts Black pepper
3 Cloves garlic

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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