Mini Biscuits with Ham and Parsley Butter



  • 1¾ cups flour
  • ½ cup cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) cold Darigold butter, divided
  • 1 cup Darigold milk
  • ½ 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 ½-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.


Makes 28 to 30 servings.