Cocktail Biscuits
Submitted by tknettel
Savory bite-sized biscuits stuffed with sautéed mushrooms, shallots, and ham, then topped with herb cream cheese. The buttery dough chills overnight for flaky layers. Makes 2 dozen party-ready appetizers.
YIELD
2 dozenPREP
20 minCOOK
30 minREADY
9 hrsThese little thumbprint biscuits are a cocktail party knockout. The dough is rich and flaky, loaded with butter and shortening, then kneaded together with a savory filling of sautéed mushrooms, shallots, and chopped ham.
After an overnight chill, you shape them into one-inch balls, press your thumb into each one, and bake until golden. A dollop of herb cream cheese fills each warm indentation.
They look elegant, taste indulgent, and disappear from the appetizer table faster than you can refill the platter.
Pro Tips
- The overnight chill is essential for a flaky, workable dough, so don’t skip it
- Mince the mushrooms fine so they blend seamlessly into the dough when you knead
- Make the herb cream cheese yourself by mixing softened cream cheese with fresh chives, dill, and a squeeze of lemon
Ingredients
Directions
Combine flour, baking powder, and 1 teaspoon salt.
Cut in 1½ 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. Sauté 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 onto each indention.
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