These little appetizers were easily the hit of our St. Patrick's Day bash. While they spurred many an argument about just how many leaves a shamrock has, no one could debate that they were very cute and tasty. Even with amateur cooks helping the final result is attractive (as our photos show consistancy and neatness were not a priority of our test cooks!) and easily identifiable as Shamrocks. Ideally your amateur cooks will show a bit more restraint when adding the green food coloring to the filling so that your shamrocks are not quite such an electric green, but if you have concerns and do not want to serve eye-blindingly green shamrocks, make sure an adult handles adding the optional food coloring to the simple filling. These are best warm, but can be reheated for a minute or two in a hot oven before serving if you really need to make them in advance. We used light cream cheese and low fat biscuits for testing, but any cream cheese or buttermilk biscuits will work just fine in this recipe.
1 7.5 ounce tube refrigerated buttermilk biscuits
3 ounces softened cream cheese
1 bunch sliced scallions
1/2 teaspoon onion powder
2-3 drops liquid green food coloring
Preheat the oven to 375 degrees. Open the can of biscuits and separate the biscuits, placing them on a baking sheet. Using clean scissors, cut each biscuit four times to form the main petals, cutting each petal almost to the very center of the biscuit. Make the center of each shamrock leaf by gently pressing the scissors into the center of each petal, but do not actually cut the dough. You just want to make an indentation. Return each biscuit to the baking sheet and repeat with the remaining biscuits. Mix the remaining ingredients in a small bowl and then drop a spoonful of the filling in the center of each biscuit. Bake for 8-9 minutes, or until the biscuits are brown on the bottom and cooked through.
Two undecorated biscuits so you can see the pattern of the cuts.
Makes 10 shamrock biscuits.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes