Shrimp-and-Grits Biscuits

Ingredients

• 3 cups baking mix all-purpose
• 1 tablespoon butter 
• 1.3 cups chicken broth 
• 3 ounce cream cheese 
• 1  spring onion chopped
• 48 servings barbecue sauce sliced
• 0.5 teaspoon hot sauce 
• 2 teaspoons juice of lemon 
• 0.8 cup milk 
• 0.5 teaspoon old bay seasoning 
• 0.1 teaspoon pepper 
• 0.3 cup quick-cooking grits uncooked
• 0.1 teaspoon salt 
• 1.5 pounds shrimp deveined cooked peeled

Equipment

• food processor
• baking sheet
• sauce pan
• oven
• whisk

Directions

1. Bring chicken broth and salt to a boil in a saucepan over medium-high heat; add grits, and cook, stirring often, 5 minutes or until thickened.
2. Add butter and pepper, stirring until butter melts.
3. Remove from heat, and let cool 15 to 20 minutes.
4. Whisk milk into cooled grits; stir in baking mix until a soft dough forms. Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness, and cut with a 2-inch round cutter.
5. Place biscuits on lightly greased baking sheets.
6. Bake at 425 for 10 minutes or until biscuits are lightly browned.
7. Cut 24 shrimp in half lengthwise, and set aside.
8. Process cream cheese, next 4 ingredients, and remaining shrimp in a food processor until mixture is smooth, stopping to scrape down sides.
9. Split biscuits in half, and spread cut sides evenly with the shrimp pure, and top with remaining shrimp.
10. Garnish, if desired.