Ham and Chive Mini Biscuit Muffins
Adapted from this recipe
Makes about 36 mini biscuits
I used cake flour for these biscuits to mimic the much coveted White Lily Flour, which I can’t find out west. I have also used all-purpose flour for these with fine results. I would reduce the amount to 2 cups if using all-purpose.
2 1/4 cups cake flour
2 tablespoons baking powder
1 scant teaspoon salt
1/4 teaspoon black pepper
5 tablespoons cold, unsalted butter, cut into cubes
1/4 cup finely diced ham
1/2 cup shredded cheddar
3 tablespoons finely minced chives
1 cup whole milk
Preheat the oven to 425ºF and line 1 1/2 mini muffin tins with paper liners. Set aside.
In a mixing bowl, combine the flour, baking powder, and salt. Stir to combine. Add in the cold butter and toss to coat the cubes. Using either a pastry blender, or your fingers, work the butter into the flour mixture until you get coarse crumbs–some sandy bits and some pieces of butter still in small chunks (about pea sized). Add in the ham, cheese, and chives and fold gently to combine. Finally, fold in the milk until just combined being careful to not over mix the dough. Using a mini cookie scoop, or a tablespoon, scoop the dough into the mini muffin cups and bake in the center of the oven for about 12-15 minutes or until puffed and just golden. [/recipe]