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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|Serving Size: 1 Serving (9896g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 39892 (95%)|
|Amt Per Serving||% DV|
|Total Fat 4432.5g||5910 %|
|Saturated Fat 2633.3g||13166 %|
|Monounsaturated Fat 1130.7g|
|Polyunsanturated Fat 177.5g|
|Cholesterol 13153.2mg||4047 %|
|Sodium 26936mg||929 %|
|Potassium 10953.4mg||288 %|
|Total Carbohydrate 331.3g||97 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 329.6g|
|Protein 458.9g||656 %|
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Calories per serving: 42185
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