Ham and Cheese Puffs

Course Appetizer, Breakfast, brunch, Snacks

Cuisine American, Southern

Keyword ham-and-cheese-puffs, ham-puffs

Prep Time 15

Cook Time 16

Total Time 31

Servings puffs

Calories 80kcal

Preheat oven to 400°F. Spray two 24-cup mini muffin tins with nonstick cooking spray. Set aside.
In a large mixing bowl, use a whisk to sift together the biscuit mix, Creole seasoning, garlic powder, onion powder and dry mustard.
Add the ham, 2 cups shredded cheddar cheese and green onions. Stir until evenly coated with flour.
In a separate bowl whisk together the buttermilk, melted butter and eggs. Add to mixing bowl with the dry ingredients mixing until moistened.
Divide the puff dough evenly between the muffin cups using a tablespoon or small ice cream scoop. Sprinkle the tops with reserved cheese.
Bake for 14-16 minutes or until golden brown and puffed.
Serve immediately slightly warm or at room temperature with sweet hot mustard, Creole mustard, Dijon or honey mustard for dipping.

Bisquick: The dough for these ham puffs is made using a package of baking mix. Baking mixes such as Bisquick, already have salt and leavening included so there's no need to add more. Please note, this can't be used interchangeably with all purpose flour.

Cheese: You can adapt the cheese using any variety that you enjoy in the same amount. Swiss cheese, Gruyere cheese or pepper jack cheese for added spice.

Spices: If you'd like to add a little kick to the spice level along with the Creole seasoning add a pinch or two of cayenne pepper or a few dashes of hot sauce.

Fresh Herbs: You could add fresh chives in place of green onions. You could also add parsley.

Mustard: I recommend that you serve these ham and cheese puffs with sweet hot mustard, Dijon mustard, Creole mustard or honey mustard for dipping.

Scoop: A small scoop makes dividing the dough a cinch and keeps the puffs uniform in size. You could also use a tablespoon to drop the dough into the wells of the muffin pan. Try to divide evenly so the puffs will be uniform in size.