Ham and Cheese Puffs

Ingredients

• 270 g (2 1/4 cups)biscuit mix, such as Bisquick
• 1 tspCreole seasoning or seasoned salt
• 1 tspgranulated garlic
• 1 tsponion powder
• 1/2 tspdry mustard
• 300 g (2 cups)finely cubed or chopped ham, such as leftover baked ham or deli ham
• 340 g (3 cups), dividedshredded sharp Cheddar cheese
• 4 mediumgreen onions, chopped
• 120 ml (1/2 cup)buttermilk or double cream
• 113 g (1/2 cup)unsalted butter, melted
• 2 largeeggs
• To tastesweet hot mustard, Creole mustard, Dijon mustard or honey mustard, for dipping

Instructions

1. 1

   Prepare the tins

   Heat the oven to 200°C (400°F). Spray two 24-cup mini muffin tins with non-stick cooking spray and set them aside.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the biscuit mix, Creole seasoning, granulated garlic, onion powder and dry mustard.

3. 3

   Add ham and cheese

   Stir in the ham, 2 cups of the shredded Cheddar and the green onions until they are evenly coated in the mix.

4. 4

   Combine wet ingredients

   In a separate bowl, whisk the buttermilk, melted butter and eggs. Add this mixture to the dry ingredients and stir until moistened.

5. 5

   Fill the muffin cups

   Divide the mixture evenly among the muffin cups using a tablespoon or small ice cream scoop. Sprinkle the reserved cheese over the tops.

6. 6

   Bake until golden

   Bake for 14–16 minutes, until the puffs are golden brown and risen.

7. 7

   Serve with mustard

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

What are ham and cheese puffs?

These are small savoury bakes made with biscuit mix, ham, cheese and green onions, cooked in mini muffin tins. They suit American-style appetiser spreads, where bite-sized snacks are easy to serve and share.

This version gets its savoury character from sharp Cheddar and seasoned ham, while buttermilk or cream, butter and eggs bring the mixture together. A little dry mustard and Creole seasoning give the bites extra flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 3g protein, 4g carbs, 6g fat.

The biscuit mix supplies most of the carbohydrates, while butter and Cheddar contribute much of the fat. Ham, eggs and cheese provide the protein. Pair a few puffs with a fresh salad or sliced vegetables for a more balanced plate.

Choosing the ingredients

Ham: Leftover baked ham or deli ham both work; chop it finely so it distributes through the small puffs. If using seasoned ham, bear in mind that the recipe also includes Creole seasoning or seasoned salt.

Cheddar: Sharp Cheddar gives the puffs a distinct cheese flavour. Keep 1 cup back to sprinkle over the tops before baking.

Dairy: Buttermilk or double cream can be used in the batter, as specified in the recipe. Melt the butter before whisking it with the eggs and dairy.

Mixing the batter

Dry mix: Whisk the biscuit mix with the seasonings first to spread them through the base evenly. This helps avoid pockets of garlic, onion powder or dry mustard.

Wet mixture: Stir the ham, cheese and green onions into the dry ingredients before adding the whisked liquids. Mix the batter just until moistened, as directed.

Filling mini muffin tins

Even portions: Use a tablespoon or small ice cream scoop to divide the batter across the 48 cups. Similar-sized portions help the puffs bake at the same rate.

Cheese topping: Sprinkle the reserved Cheddar over the filled cups before baking. Avoid filling the cups unevenly, since smaller portions may finish sooner than larger ones.

Knowing when they are done

Colour: Begin checking at 14 minutes. The recipe's cues are golden-brown tops and puffs that have risen.

Timing: The stated baking range is 14–16 minutes at 200°C (400°F). Oven performance can vary, so use the colour and rise as well as the timer.

Serving the puffs

Temperature: Serve them slightly warm straight from the oven, or let them cool to room temperature. Either way, offer mustard alongside for dipping.

Dips: Sweet hot, Creole, Dijon and honey mustard are all suggested options. A selection lets guests choose a sharper or sweeter dip.

Recipe notes & tips

• Chop the ham finely so it mixes evenly into the small portions.
• Measure out 1 cup of the Cheddar for the topping before mixing the rest into the batter.
• Use a tablespoon or small scoop to portion the mixture among the 48 muffin cups.
• Set out the mustard dips while the puffs bake so they are ready to serve.
• Start checking for golden tops at the 14-minute mark.

Variations

• Use leftover ham: Chop baked ham into small pieces for a convenient way to use it up.
• Choose seasoned salt: Use it in place of Creole seasoning as the recipe allows.
• Swap the dairy: Use double cream instead of buttermilk in the batter.
• Change the dip: Serve with Dijon mustard for a sharper accompaniment.
• Serve at room temperature: Let the puffs cool before adding them to a snack spread.

Common mistakes to avoid

• Uneven portions: They may bake at different rates; use a tablespoon or small scoop to divide the batter.
• Using all the cheese in the batter: The tops would miss their finishing layer; reserve 1 cup for sprinkling.
• Overmixing: The method calls for mixing only until moistened; stop once the dry ingredients are incorporated.
• Skipping the tin preparation: The puffs may stick; spray both mini muffin tins with non-stick cooking spray.
• Baking by time alone: Check for golden-brown colour and a risen shape within the 14–16-minute range.

How to store

Refrigerate leftover puffs in a covered container and eat within 3–4 days. Reheat them in the oven until warmed through, or serve them at room temperature.

Frequently asked questions