Ingredients

1 3/4 cups flour

1/2 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) cold Darigold butter, divided

1 cup Darigold milk

1/2 cup packed parsley leaves

1 teaspoon Dijon mustard

8 oz. thinly sliced ham

Baby arugula

Directions

Preheat oven to 400°F. Combine the flour, cornmeal, baking powder and salt in a large bowl.

Cut in 6 tablespoons butter with a pastry blender (or pulse in a food processor) until the largest pieces are smaller than a pea.

Pour in the milk and stir or pulse just enough to moisten all the ingredients. (The dough will be very wet and sticky.)

Turn dough out onto a heavily floured surface and pat until 1/2-inch thick. Cut into 2-inch rounds. Pat together the scraps and cut into more rounds.

 Transfer to a large baking sheet and bake until lightly browned (15-20 minutes). Remove from oven and set aside.

While the biscuits are baking, combine the parsley leaves, mustard and remaining butter in a food processor and process until blended.

Split the biscuits in half, spread each with parsley butter, and fill with arugula and ham.