- YIELD: 20 puffs
|Cooking spray, for coating the muffin tin|
|1||7½-ounce can refrigerator biscuits|
|1||cup shredded monterey jack cheese|
|1||scallion, white part and some green, chopped|
|½||pound baby shrimp, cooked and peeled|
|½||teaspoon chopped fresh dill|
Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray. Split each biscuit in quarters and place each quarter in a muffin cup, pressing it into the bottom and up the sides. In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.