• 49minutes
  • 89calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 1 (12 ounce) can pillsbury big country refrigerated buttermilk biscuits (the layer type doesn't work as well)

  2. 1 tablespoon stone ground mustard

  3. 2 tablespoons chopped green onions

  4. 1/4 cup butter , softened

  5. 20 slices deli-sliced cooked ham

  6. 3 tablespoons stone ground mustard

  7. 2 tablespoons mayonnaise

  8. 2 tablespoons honey

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F.

  2. Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.

  3. With back of teaspoon, spread 1 tablespoon mustard evenly over tops of biscuits.

  4. Bake for 10 to 14 minutes or until golden brown.

  5. Place on wire rack to cool.

  6. Meanwhile, in a small bowl, combine onions and butter, mix well.

  7. Split each cooled biscuit; spread both halves with about 1/4 teaspoon butter mixture.

  8. Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.

  9. In another bowl, combine dipping sauce ingredients; blend well.

  10. Transfer to small serving dish.

  11. Serve the sandwiches arranged around the dipping sauce on a platter for serving.


Send feedback