Dough

1. 1. 1. Mix biscuit mix, buttermilk, salt, diced prosciutto, Gruyere cheese, and chives in a large mixing bowl according to box directions, until a soft dough forms. Do not overmix.
      2. Place dough on a heavily floured work surface and dust flour over top; roll to a 3/4-inch thick rectangle.
      3. Cut out donuts using a 3-inch cutter (reworking dough up to 2 times); place on a parchment-lined sheet pan to transfer to the fryer.

Coating

1. 1. 1. Drop dough in fryer oil preheated to 350°F; cook approx. 2 minutes per side.
      2. Remove from oil and immediately coat in grated Parmesan cheese, coating all sides.
      3. Place on a parchment-lined sheet pan and set aside until needed.

Cream Cheese Icing

1. 1. 1. Combine softened cream cheese and buttermilk in a mixing bowl fitted with a paddle attachment on medium speed until smooth.
      2. Fold in chives, then place in a piping bag with a star tip.

Finishing

1. 1. 1. Pipe 0.25 oz Cream Cheese Icing on each donut.
      2. Garnish with 1/4 slice of prosciutto and serve immediately.
         * Garnish with additional chives if desired.