In the Kitchen with David
Ben Fink Photography, Inc.
From In the Kitchen with David (Ballantine), these neat little cups are ideal for an informal brunch or a big holiday gathering. Cheesy, savory, and perfectly portable, they’re less formal than quiche, but way more impressive than a bag of chips. Try ‘em with ketchup on the side.
Vegetable oil spray
2 cups (8 ounces) finely shredded Cheddar
1/2 cup thinly sliced, finely chopped smoked ham
3/4 cup mayonnaise
1/2 cup finely chopped onion
4 to 5 bacon slices, cooked and finely crumbled
2 to 3 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1 16.3-ounce tube (8 biscuits) Pillsbury
Grands! Flaky Layers
Freshly ground black pepper
1. Preheat the oven to 450 degrees F. Spray a mini muffin pan with the vegetable oil spray, even if using a nonstick pan.
2. Toss together the Cheddar, ham, mayonnaise, onion, bacon, mustard, and salt in a medium bowl.
3. Gently separate the individual biscuits. Cut each biscuit into quarters. Roll each biscuit quarter into a 1- inch ball and press the dough into the bottom and up the sides of the muffin cups. Fill each cup with 1/2 teaspoon of the cheese- ham mixture. Take care not to overfill them. Sprinkle a grind of pepper on top of each one.
4. Bake for 5 to 7 minutes, until golden brown and the cheese is melted. Let stand for 2 minutes
before removing from the pan. Serve warm.
Makes 32 cups
Excerpted from In the Kitchen with David by David Venable © 2012. Reprinted with permission from Ballantine Books. Photography by Ben Fink Photography, Inc.
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