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Mini Biscuits with Ham and Parsley

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These mini biscuits are popular at any gathering.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
20 min
Recipe Ready Time
Ready In
35 min
Recipe Servings


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


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.



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