Step aside,
hasselback potatoes: Hasselback biscuit bites are coming to steal your thunder. Featuring convenient canned biscuits stuffed with ham and cheese, these flaky, buttery bites will delight party guests and tailgaters wherever they appear. Read on for some tips on how to make them.
The ham:
Good-quality ham sliced fresh from the deli counter will pay huge dividends here. The biscuits puff up around the filling, so it’s important to choose meat that will pack a lot of flavor in a small bite.
The mustard:
On that same note, don’t be shy with the Dijon. It might feel like you’re slathering a TON in each cut, but the biscuits will rapidly absorb the mustard as they puff in the oven, and their butteriness will mellow out the mustard’s sharp flavor.
The cheese:
The cheese is another story. More is not better (it will ooze out and make a mess) and higher quality is not your best friend (it tends to have fewer stabilizers in it, so it melts and oozes more readily than the pre-sliced packaged stuff). Trust us, we scrubbed a lot of burned cheese off mini muffin tins on the way to figuring that out.
Storage:
These biscuit bites are perfectly poppable straight out of the muffin tin, but if you want to serve them with a dip, you can add a sidecar of more Dijon mustard, or even honey mustard, if you like. They’re best served fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days.
Did you try making this? Let us know how it went in the comments!
Step aside,
hasselback potatoes: Hasselback biscuit bites are coming to steal your thunder. Featuring convenient canned biscuits stuffed with ham and cheese, these flaky, buttery bites will delight party guests and tailgaters wherever they appear. Read on for some tips on how to make them.
The ham:
Good-quality ham sliced fresh from the deli counter will pay huge dividends here. The biscuits puff up around the filling, so it’s important to choose meat that will pack a lot of flavor in a small bite.
The mustard:
On that same note, don’t be shy with the Dijon. It might feel like you’re slathering a TON in each cut, but the biscuits will rapidly absorb the mustard as they puff in the oven, and their butteriness will mellow out the mustard’s sharp flavor.
The cheese:
The cheese is another story. More is not better (it will ooze out and make a mess) and higher quality is not your best friend (it tends to have fewer stabilizers in it, so it melts and oozes more readily than the pre-sliced packaged stuff). Trust us, we scrubbed a lot of burned cheese off mini muffin tins on the way to figuring that out.
Storage:
These biscuit bites are perfectly poppable straight out of the muffin tin, but if you want to serve them with a dip, you can add a sidecar of more Dijon mustard, or even honey mustard, if you like. They’re best served fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days.
Did you try making this? Let us know how it went in the comments!
- Yields:
-
24
- Prep Time:
-
5 mins
- Total Time:
- 1 hr 10 mins
Directions
-
- Step 1
Preheat oven to 350°. Spray a 24-cup mini muffin pan with cooking spray. Divide dough into 8 large biscuits. Using a sharp knife, cut each biscuit into 3 triangular sections for a total of 24.
- Step 2Arrange one piece of dough with a long side facing you. Make 3 short deep cuts (like hash marks) across the top, positioning each cut about 1/4″ apart from the next and cutting deeply but not all the way through.
- Step 3Using a butter knife or offset spatula, spread some mustard inside cuts. Fold 1 piece of ham in half and stuff in center cut. Fold 1 piece of cheese in half and stuff in center cut beside ham. Repeat with 2 two side cuts. Place biscuit in a prepared muffin cup, ham and cheese side up. Repeat with remaining biscuits and fillings. Brush tops of biscuits with some butter; reserve remaining butter.
- Step 4Bake biscuits until golden brown, 14 to 18 minutes. While still warm, brush with reserved butter and sprinkle with salt (if using). Serve warm with more mustard alongside, if desired.
- Step 1
Related Video: Pot Pie Cups
