These biscuits were made as an experiment to create a base for an hors d'oeuvre that I will be serving at the upcoming March of Dimes Signature Chef's event on October 29 here at the resort. I've been participating in this event for the past couple years between Colorado and Texas. We will be showcasing 20 chefs and their cuisines while serving to 400 guests. The biscuits are made with cornmeal, manchego cheese, rosemary, and golden raisins. I am braising some lamb shanks in red chile mole for at least 4 hours. Afterwards, the lamb will be shredded and placed on top of the biscuits. The biscuits are small, but pack tons of flavor from all the ingredients. I think that this will definitely be a hit with the guests that night and introduce the culinary passion of Cheyenne Mountain Resort.
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