Step 1

Preheat oven to 400°F. Spritz 2 [24] cup mini muffin tins with cooking spray. Set aside.

Step 2

In a large mixing bowl, use a whisk to sift together biscuit mix, Creole seasoning, garlic powder, onion powder and dry mustard.

Step 3

Add ham, 2 cups shredded cheese and onion. Mix thoroughly.

Step 4

In a separate bowl whisk together buttermilk, butter and eggs. Add to mixing bowl, and mix until moistened.

Step 5

Divide the puff dough evenly between the muffin cups using a Tbsp or small ice cream scoop. Sprinkle with reserved cheese.

Step 6

Bake for 14-16 minutes or until golden and puffed.

Step 7

Serve immediately with sweet hot mustard, Creole mustard or honey mustard for dipping.