4-Ingredient Ham and Cheese Biscuit Sliders

These Ham and Cheese Biscuit Sliders elevate classic hot deli sandwiches into a quick, 20-minute party favorite. Flaky refrigerated biscuits are cut in half, stuffed with savory ham and melty Swiss cheese, and brushed with a garlic-butter glaze before baking until puffed and golden brown.

The 4 Ingredients

1. Refrigerated Flaky Biscuits (1 can / 16 oz, 8 count) – Split in half horizontally to create mini slider buns.
2. Deli Ham (½ lb, thinly sliced) – Black Forest or honey ham works best.
3. Swiss or Provolone Cheese (6 to 8 slices) – Cut into quarters to fit neatly inside the biscuits.
4. Butter & Garlic Glaze (¼ cup melted butter + ½ tsp garlic powder or Dijon mustard) – Brushed over the top crusts before baking for a savory, golden sheen.

(Pantry staple note: Dried parsley or poppy seeds for an optional garnish).

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease an 8×11-inch or 9×13-inch baking dish with non-stick spray.
2. Split the Biscuits: Open the can of biscuits and carefully peel or slice each raw biscuit horizontally into two thin rounds (yielding 16 rounds total).
3. Assemble the Bottoms: Place the bottom 8 biscuit rounds in a single layer in the baking dish.
4. Layer Ham & Cheese: Fold 2 to 3 slices of deli ham onto each biscuit bottom, followed by a double layer of Swiss cheese. Place the remaining biscuit rounds on top to form sliders.
5. Glaze the Tops: Whisk the melted butter and garlic powder (or Dijon mustard) together in a small bowl. Brush generously over the top of each biscuit slider.
6. Bake to Golden: Bake uncovered for 15 to 18 minutes until the biscuit tops are deep golden-brown, cooked through, and the cheese is fully melted and bubbling out the sides.
7. Serve Hot: Let cool for 3 to 5 minutes, then pull apart and serve warm!

Pro Tips & Variations

• Honey Mustard Twist: Mix 1 tablespoon of honey and 1 tablespoon of Dijon mustard directly into the melted butter glaze for a sweet-and-savory glaze.
• Prevent Soggy Bottoms: Make sure to fold the ham neatly so it doesn’t overhang the edges of the biscuits, keeping the bottom crusts crisp in the oven.