Thumbprint Cocktail Biscuits2013-06-20
Wonderful cocktail nibbles
- 4 1/2 cups unbleached flour
- 3 Tbs baking powder
- 1 1/2 tsp salt
- 1 1/2 cups unsalted butter, cut into small chunks
- 6 heaping tablespoons solid shortening
- 1 1/2 cups cold milk
- 1/4 cup unsalted butter
- 3 cups finely chopped cremini mushrooms
- 6 shallots, minced
- salt and freshly ground pepper
- 1 1/2 cups finely chopped smoked ham
- 6 green onions, finely chopped
With food processor, prepare dough in 3 batches. Place 1/3 each of flour, baking powder and salt in processor fitted with steel knife and blend a few seconds. Add 1/3 each chilled butter and shortening and process until dough resembles coarse meal. With machine running, pour in 1/3 of the milk, process just until blended. Repeat with remaining two batches. Wrap dough and chill several hours or overnight.
Melt 1/4 cup butter in large skillet. Add mushrooms and shallots and saute until the mushrooms are lightly browned, about 8 to 10 minutes. Season to taste with salt and pepper. Set aside until cool to touch.
Preheat oven to 400F. Grease baking sheets. Remove dough from refrigerator and gently knead in mushroom mixture, ham, and green onions. Generously flour hands and shape dough into 1-inch balls ; place on prepared sheets. Firmly indent center of each ball with thumb. Bake 15 minutes or until golden brown. Serve warm.