Ham and Swiss Biscuit Sliders

Ham and Swiss Biscuit Sliders

Ham and Swiss Biscuit Sliders are warm, cheesy, pull-apart sandwiches made with flaky refrigerated biscuits, savory sliced ham, melted Swiss cheese, and a flavorful buttery glaze. They are especially good for breakfast/brunch, parties, game days, potlucks, holidays, or a quick family dinner. Similar versions generally take about 30–35 minutes from start to finish. TTake Recipe+1

Why they work so well

The recipe combines four contrasting elements:

• Flaky biscuits: Buttery, soft inside, and crisp/golden on top.

• Ham: Adds salty, savory flavor and protein.

• Swiss cheese: Melts beautifully and contributes a mild, nutty flavor.

• Butter glaze: Dijon, Worcestershire, garlic, and optionally honey create a sweet-savory, tangy finish. TTake Recipe

The result is similar in concept to traditional baked ham-and-Swiss sliders, but biscuit dough makes them more buttery and flaky than versions made with Hawaiian rolls. BBetty Crocker

Ingredients

For 8 sliders

• 1 can 16.3 oz (460 g) refrigerated flaky-layer biscuits, usually 8 large biscuits

• 8–12 thin slices deli ham, about 8–12 oz

• 6–8 slices Swiss cheese

• 4 tablespoons unsalted butter, melted

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• ½ teaspoon garlic powder

• 1 teaspoon honey, optional

• 1 tablespoon poppy seeds, optional

• 1 tablespoon chopped fresh parsley, optional

A commonly published version uses 12 thin ham slices and 6 Swiss slices with a Dijon-Worcestershire-garlic butter glaze. TTake Recipe

Detailed preparation

1. Prepare the oven

Preheat the oven to 375°F (190°C).

Lightly grease a 9 × 13-inch baking dish, or use parchment paper for easier cleanup.

Some versions use a smaller 8 × 8-inch dish and bake at 350°F; either approach works, but avoid overcrowding the biscuits. TTake Recipe+1

2. Prepare the biscuits

Open the refrigerated biscuit dough and separate the biscuits.

Carefully cut each biscuit horizontally in half so that you have 16 biscuit halves.

You will use:

• 8 halves for the bottoms

• 8 halves for the tops

Don’t flatten the dough too aggressively—the layers are what give these sliders their characteristic flaky texture.

3. Add the ham

Place the bottom biscuit halves in the baking dish.

Fold the ham rather than laying it completely flat. The folds create little pockets of meat and prevent the filling from becoming too compressed.

Place approximately 1–1½ slices of ham per slider, depending on the size of your slices.

4. Add Swiss cheese

Place approximately half to one slice of Swiss cheese over each portion of ham.

Swiss is particularly suitable because its mild, nutty flavor complements the salty ham without overpowering the biscuit. Provolone, mozzarella, or cheddar can also be substituted. TTake Recipe+1

5. Add the biscuit tops

Place the remaining biscuit halves over the ham and cheese.

Press down gently—just enough to bring everything together. Don’t squash the biscuits, because they need room to rise.

6. Make the butter glaze

In a small bowl, combine:

Place approximately 1–1½ slices of ham per slider, depending on the size of your slices.

4. Add Swiss cheese

• 4 tablespoons melted butter

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• ½ teaspoon garlic powder

• 1 teaspoon honey, if desired

Whisk until smooth.

The Dijon provides acidity and sharpness, Worcestershire adds savory depth, garlic gives warmth, and honey provides a small amount of sweetness. TTake Recipe

7. Brush the biscuits

Generously brush the butter mixture over the tops of the biscuits.

If desired, sprinkle with poppy seeds and a little chopped parsley.

The butter should coat the surface rather than completely saturate the dough.

8. Bake

Bake uncovered for approximately 15–20 minutes, until:

7. Brush the biscuits

• The biscuit tops are golden brown.

• The cheese is completely melted.

• The centers are cooked through.

• The ham is hot.

Published versions generally fall in the 15–22 minute range depending on oven temperature and biscuit size. BBake it Good+1

If the tops become dark before the biscuits are fully cooked, loosely cover the dish with aluminum foil for the remainder of the baking time.

9. Rest and serve

Remove the dish from the oven and let the sliders rest for approximately 5 minutes.

This allows the melted cheese to settle slightly and makes the sliders easier to pull apart.

Serve them warm.

Flavor profile

The sweet-and-savory contrast is particularly important. Honey is optional, but it can make the ham and Swiss combination more appealing, especially for brunch or party food. BBake it Good

Best ham to use

You have several good choices:

9. Rest and serve

• Honey ham: Slightly sweet and excellent with the Dijon glaze.

• Smoked ham: More pronounced smoky/savory flavor.

• Black Forest ham: Richer and more robust.

• Leftover baked ham: Excellent way to use holiday ham.

• Regular deli ham: Most convenient and economical.

Thinly sliced ham generally works best because it heats quickly and fits neatly inside the biscuits. TTake Recipe

Cheese substitutions

If you don’t have Swiss cheese:

• Provolone: Closest overall substitute.

• Gruyère: More sophisticated and intensely nutty.

• Mozzarella: Mild and very stretchy.

• Cheddar: Stronger and sharper.

• Pepper Jack: Adds noticeable heat.

• Havarti: Creamy and mild.

For the classic flavor, however, ham + Swiss + Dijon is difficult to beat.

Variations

Honey-Mustard Sliders

Use honey mustard instead of Dijon and increase the honey in the glaze slightly.

Garlic Butter Sliders

Skip the honey and increase garlic powder to about ¾ teaspoon.

Spicy Ham & Swiss

Add a little crushed red pepper, hot honey, or sliced pickled jalapeños.

Breakfast Sliders

Add scrambled eggs between the ham and Swiss. Bacon can also be added.

Ham, Swiss & Caramelized Onion

Add a small amount of caramelized onion for a sweeter, deeper flavor.

Ham & Cheddar

Replace Swiss with sharp cheddar for a stronger cheese flavor.

Make-ahead instructions

You can assemble the sliders ahead of time, cover them tightly, and refrigerate them for up to about 24 hours before baking. TToday’s Story

For best results:

1. Assemble the biscuit bottoms, ham, cheese, and tops.

2. Cover and refrigerate.

3. Prepare the glaze separately.

4. Brush with glaze immediately before baking.

5. Bake until hot and golden.

Because the dough is refrigerated before baking, you may need a few additional minutes of baking time if the entire dish is very cold.

Storage and reheating

Refrigerator: Store leftovers in an airtight container for about 3–4 days.

Oven: Reheat at approximately 325–350°F until warmed through. This preserves the biscuit texture better than microwaving.

Microwave: Heat individual sliders in short intervals. They’re convenient this way, although the biscuits will be softer.

Freezer: They can be frozen, preferably individually wrapped, then reheated in the oven or air fryer.

What to serve with them

For breakfast/brunch:

• Scrambled eggs

• Fresh fruit

• Hash browns

• Breakfast potatoes

• Yogurt

For lunch or dinner:

• Green salad

• Coleslaw

• Potato salad

• Tomato soup

• Roasted vegetables

• French fries

For a party/game day:

• Chicken wings

• Vegetable platter

• Pickles

• Chips

• Macaroni salad

• Other small sandwiches

Important tips for the best result

1. Use flaky-layer biscuits rather than dense biscuits when possible.

2. Don’t overload the ham—too much filling can prevent the biscuit from cooking properly.

3. Use real butter for the glaze.

4. Don’t skip Dijon if you like a savory, tangy flavor; it balances the richness of the butter and cheese.

5. Brush the glaze generously, especially over the tops.

6. Watch the tops near the end of baking because the butter can make them brown quickly.

7. Let them rest for 5 minutes before serving.

8. Serve them warm, when the Swiss is still melted and the biscuits are at their best.

Approximate nutrition

Nutrition varies considerably with the type and quantity of biscuit, ham, cheese, and butter. One published variation estimates around 390 calories per serving, with approximately 17 g protein, 21 g fat, and 30 g carbohydrates, but this shouldn’t be treated as a universal nutritional value for the recipe. CCook-labs

In short: Ham and Swiss Biscuit Sliders are an easy, roughly 30-minute baked appetizer/meal built around flaky biscuits, savory ham, melted Swiss, and a tangy buttery glaze. Their biggest advantage is that they deliver the comforting flavor of a classic ham-and-cheese sandwich with very little preparation.