Ingredients:
MUFFINS:
- 1 and 1/4 cups flour
- 1/2 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. baking soda
- 1 and 1/2 tsp. baking powder
- 1/2 tsp. pepper
- 3/4 cup buttermilk
- 1 egg, beaten
- 2 Tbsp. butter, melted
- 3 Tbsp. minced chives
- 3 oz. sharp cheddar, grated
- 2 oz. roasted piquillo peppers, finely minced
MUSTARD-CHIVE BUTTER:
- 8 oz. unsalted butter, room temperature
- 2 tsp. Dijon mustard
- 2 tsp. minced chives
- 1/4 tsp. salt
- 1/2 tsp. lemon juice
TOPPING:
- 6 oz. sliced ham
Directions
FOR THE MUFFINS:
Preheat the oven to 375°F. Position a rack in center of the oven. Spray two 12-cup mini-muffin tins with non-stick cooking spray. In a large bowl, whisk together flour, smoked paprika, salt, garlic and onion powder, baking soda, baking soda and pepper. Add buttermilk, egg, butter, chives, cheddar and peppers to the dry mixture and stir just until mixed, being careful not to over mix. Divide batter between muffin tins using small scoop or tablespoon. Bake for 20 minutes or until the muffins are light brown and spring back when touched.
FOR THE MUSTARD-CHIVE BUTTER:
Place all the ingredients in a food processor. Process until smooth and all ingredients are incorporated, about 1 minute.
TO FINISH AND SERVE:
Split the muffins in half crosswise. Spread butter each cut side. Place 1/4 oz. of ham on each biscuit, then replace the tops and serve. (They can be served warm by heating for a few minutes at 325°F on a baking sheet before serving.)
Sarah Scott
Chef/Culinary Consultant
ENTERTAINING TIP!
For a brunch spin on the recipe, add a spoonful of scrambled eggs on top of the ham to create a ham and egg biscuit “slider”.