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.
Ingreadient
- 1 (16-oz.) can of 8 biscuits (preferably Pillsbury Grands!)
- 3 Tbsp. Dijon mustard, plus more for serving
- 4 oz. Swiss cheese, thinly sliced, then cut into 1" squares
- 4 oz. deli ham, preferably black forest, thinly sliced, then cut into 1" squares
- 2 Tbsp. unsalted butter, melted
- Kosher salt (optional)
Direction
- 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.
