Folhados de presunto e queijo

Ingredientes

• 2 1/4 cups biscuit mix (i.e. Bisquick)
• 1 tsp Creole seasoning or seasoned salt
• 1 tsp granulated garlic
• 1 tsp onion powder
• 1/2 tsp dry mustard
• 2 cups finely cubed or chopped ham (can be leftover baked ham or deli ham)
• 3 cups shredded sharp cheddar cheese (divided)
• 4 medium green onions (chopped)
• 1/2 cup buttermilk or heavy cream
• 1/2 cup unsalted butter (melted )
• 2 large eggs
• sweet hot mustard, Creole mustard or honey mustard for dipping

Modo de preparo

1. 1

   Preheat oven to 400°F. Spray two 24-cup mini muffin tins with nonstick cooking spray. Set aside.

2. 2

   In a large mixing bowl, use a whisk to sift together the biscuit mix, Creole seasoning, garlic powder, onion powder and dry mustard.

3. 3

   Add the ham, 2 cups shredded cheddar cheese and green onions. Stir until evenly coated with flour.

4. 4

   In a separate bowl whisk together the buttermilk, melted butter and eggs. Add to mixing bowl with the dry ingredients mixing until moistened.

5. 5

   Divide the puff dough evenly between the muffin cups using a tablespoon or small ice cream scoop. Sprinkle the tops with reserved cheese.

6. 6

   Bake for 14-16 minutes or until golden brown and puffed.

7. 7

   Serve immediately slightly warm or at room temperature with sweet hot mustard, Creole mustard, Dijon or honey mustard for dipping.