Honey ham biscuit sliders turn ten refrigerated butter biscuits into small sandwiches filled with shaved ham, Swiss cheese, and honey mustard. Melted butter promotes browning, and warm honey brushed over the baked tops gives the sliders their glossy sweet finish.
The recipe makes ten sliders in about 27 minutes. Separating each biscuit into two layers creates ready-made tops and bottoms, so there is no cutting after baking and every slider receives an even share of filling.
Ingredients for Honey Ham Biscuit Sliders
Use one 12-ounce can of 10 Grands Jr butter-tasting biscuits, 1/2 pound shaved deli ham, 1 cup shredded Swiss cheese, and 1/4 cup honey mustard dressing. An 8-count can of larger refrigerated biscuits can also work, though the yield changes.
Brush the tops with 1 tablespoon melted butter before baking and 2 tablespoons warmed honey afterward. A 9-inch baking pan keeps the sliders close enough to support one another as they rise.
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How to Make Honey Ham Biscuit Sliders
- Prepare. Heat the oven to 400°F and lightly spray a 9-inch pan.
- Split the biscuits. Separate each of the ten biscuits into two layers.
- Season and cheese. Spread the cut faces with honey mustard and add shredded Swiss.
- Build. Set ten bottom layers cheese-side up in the pan and divide shaved ham among them.
- Close. Add the remaining biscuit layers cheese-side down and brush the tops with melted butter.
- Bake. Cook 12 to 15 minutes, until risen and golden.
- Glaze. Warm honey for about 20 seconds and brush it over the hot tops. Serve immediately.
For storage details after serving, the USDA leftovers and food safety guidance.
Separate the Biscuit Layers Gently
Refrigerated biscuits have visible laminated layers that can be pulled apart horizontally. Work while the dough is cold and use your fingertips to find the natural center seam. You should end with ten top rounds and ten bottom rounds.
If a biscuit resists, ease it apart gradually rather than flattening it. Preserving the round shape helps the sliders rise evenly and fit together in the pan.
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Add Honey Mustard and Swiss to Both Sides
Spread the inner face of each biscuit layer with a portion of the 1/4 cup honey mustard dressing. Use a thin coating rather than saturating the dough. Divide 1 cup shredded Swiss across the prepared surfaces.
Putting cheese close to both biscuit halves helps hold the shaved ham in place and provides an even melt. Keep dressing and cheese away from the outer rim so the dough can rise without a wet edge.
Use Shaved Ham for Neat Sliders
Divide 1/2 pound shaved deli ham into ten loose portions. Fold each portion rather than compressing it into a tight ball. Thin folds warm quickly and create a tender center that is easy to bite through.
Place the bottom biscuits cheese-side up in the sprayed pan, add the ham, then place the remaining layers cheese-side down. The honey mustard and cheese should face inward on both sides.
Arrange the Pan Without Crowding
A 9-inch round or square pan should hold the ten smaller sliders with a little room to expand. They may touch lightly, but they should not be compressed. Crowded dough can stay pale where the sides meet.
Brush 1 tablespoon melted butter over the exposed tops. A thin coat is enough to encourage color and give the warm honey a smooth surface later.
Bake Until the Centers Are Done
Bake at 400°F for 12 to 15 minutes. Look for well-risen biscuits with golden tops and set sides. Because ham and cheese slow the heating of the inner dough, inspect a slider near the center rather than judging only by the outer row.
If the tops darken before the center biscuits are set, lay foil loosely over the pan for the final minutes. Avoid sealing it tightly, which traps steam and softens the crust.
Brush with Warm Honey After Baking
Warm 2 tablespoons honey in the microwave for about 20 seconds, just until thin enough to brush. Apply it to the hot biscuit tops immediately after the pan leaves the oven.
Adding honey after baking protects its flavor and prevents the sugars from scorching at 400°F. Use a light, even coat; any extra can be served at the table.
Troubleshooting
- Dough tears while splitting: Keep it cold and follow the natural layer.
- Soggy centers: Use a thin dressing layer and avoid piling wet ham.
- Pale inner biscuits: Leave room for expansion and check the center of the pan.
- Tops brown early: Cover loosely with foil.
- Honey burns: Brush it on only after baking.
Serving, Storage, and Reheating
Serve hot for breakfast, lunch, a party, or a casual dinner. Fresh fruit, a green salad, or crisp pickles balance the sweet honey and rich cheese. One slider per person suits an appetizer spread, while a meal may need two.
Refrigerate cooled sliders airtight for up to 3 days. Reheat in a 325°F oven or air fryer until the biscuit is warm and the Swiss melts again. Microwaving is faster but softens the biscuit. Brush with a very small amount of fresh honey after reheating if desired.
Make-Ahead Notes
The sliders can be assembled several hours ahead and kept covered in the refrigerator. Wait to brush with melted butter until shortly before baking, and expect cold dough to need the upper end of the baking range. Keep them level and upright so the fillings remain neatly centered.
For the best rise, do not assemble them a full day in advance. Honey mustard can gradually soften the raw biscuit layers during a long rest.
Conclusion
Separate ten refrigerated biscuits into top and bottom layers. Spread the inner faces with honey mustard and Swiss, fill with shaved ham, and arrange in a sprayed 9-inch pan. Brush with butter, bake at 400°F for 12 to 15 minutes, then brush the hot tops with warmed honey.
Frequently Asked Questions
- → How do I split refrigerated biscuits into layers?
Keep the dough cold, find the natural horizontal seam with your fingertips, and pull the two layers apart gently.
- → Can I use larger biscuits?
Yes. An 8-count can of larger biscuits works, but it makes eight larger sliders and may alter baking time.
- → When should the honey be added?
Warm and brush it over the biscuit tops immediately after baking so it does not burn in the oven.
- → Can the sliders be assembled ahead?
Yes. Refrigerate them for several hours, then brush with butter and bake when ready.