AP Studios / Super Bowl Snacks: Mini Biscuits with Ham and Parsley Butter


Here’s another gourmet Super Bowl snack from our latest Darigold Fresh minis that could easily become a game day staple for years to come. These mini biscuits are everything you could want in a bite: crumbly bready goodness, delicious parsley butter, fresh arugula and just the right amount of smokey protein. You can easily make them ahead of time and enjoy the kickoff with some nice buns and a cold beer to wash them down. What could be better!


Mini Biscuits with Ham and Parsley Butter

1 3/4 cup flour

1/2 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup (1/2 sticks) cold Darigold butter, divided

1 cup Darigold milk

1/2 cup packed parsley leaves

1 teaspoon dijon mustard

8 ounces thinly sliced ham

Baby arugula

Preheat oven to 400°F. Combine the flour, cornmeal, baking powder and salt in a large bowl. Cut in 6 tablespoons butter with pastry blender (or pulse in a food processor) until the largest pieces are smaller than a pea. Pour in the milk and stir or pulse just enough to moisten the ingredients. (The dough will be very wet and sticky.) Turn dough out onto a heavily floured surface and pat until 1/2-inch thick. Cut into 2-inch rounds. Pat together the scraps and cut into more rounds. Transfer to a large baking sheet and bake until lightly browned (15 to 20 minutes.) Remove from oven and set aside.

While the biscuits are baking, combine the parsley leaves, mustard and remaining butter in a food processor and process until blended. Split the biscuits in half, spread each with parsley butter, and fill with ham and arugula. Makes 28 to 30 servings.

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.

Posted By: EJ
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