These mini biscuits make for a great springtime brunch or Easter appetizer.

INGREDIENTS

• 8 oz Kentucky Legend Quarter Sliced Ham, cut into 2-inch pieces
• 3 tbsp grainy mustard
• 1 cup shredded Gruyère cheese
• 10 spears cooked asparagus, each cut into four pieces

Biscuits:

• 2 1/4 cups all-purpose flour
• 1 tbsp baking powder
• 2 tsp granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2/3 cup cold unsalted butter, cut into cubes
• 1 cup buttermilk, divided

Hollandaise Sauce:

• 2/3 cup unsalted butter
• 3 egg yolks
• 1 tbsp lemon juice
• 1/2 tsp salt

DIRECTIONS

1. Preheat oven to 400°F and line baking sheet with parchment paper.
2. Biscuits: In large bowl, whisk together flour, baking powder, sugar, baking soda and salt. Using fingertips or pastry blender, work butter into dry ingredients until mixture resembles coarse meal. Add 3/4 cup buttermilk, stirring until large clumps form. Bring dough together with hands, kneading briefly.
3. Transfer dough to lightly floured surface; shape into 3/4-inch thick disc. Using round 2-inch cutter and pressing straight down, cut out 10 rounds. Transfer rounds to prepared pan, about 2 inches apart. Brush tops with remaining buttermilk. Bake for 12 to 15 minutes or until tops are golden brown. Let cool completely.
4. Hollandaise Sauce: In small saucepan set over medium heat, melt butter until foaming. Remove from heat. Add egg yolks, lemon juice and salt to blender; pulse to combine. Working quickly and with blender running, remove lid insert and slowly pour in steaming butter in thin stream, leaving most of milk solids behind. Blend until creamy (add up to 1 tbsp water if sauce is too thick).
5. Split biscuits in half and spread with thin layer of mustard. Sprinkle with Gruyère and top with two pieces of ham, then 2 pieces of asparagus in crisscross pattern. Drizzle with warm sauce; serve warm.

Tip: Biscuits can be made ahead and stored in airtight container at room temperature for up to 2 days.