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image of white plate holding several Ham and Chese Biscuits with Herb Mayo in the background

Ham and Cheese Biscuits with Green Mayo

  • Author: Lee Clayton Roper
  • Prep Time: 20 mins
  • Biscuit cooling time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 15 mini biscuit sandwiches 1x
  • Category: Sandwiches, potlucks, picnics
  • Method: Bake
  • Cuisine: Southern

Description

For these crowd-pleasing Ham and Cheese Biscuits, salty ham and creamy cheese slices are nestled inside of buttery, tangy buttermilk biscuits; a dollop of fresh, bright herb-flavored mayo is added to finish. Mouth-wateringly good, these biscuit sandwiches are a perfect addition to any brunch, lunch or cocktail buffet. They’re also perfect for picnics, potlucks and tailgating!


Ingredients

Scale

Buttermilk Biscuits

  • 2 cups all-purpose flour, plus more for rolling and cutting
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup cold unsalted butter, cut into small (1/4 -inch) squares
  • 1 cup cold buttermilk (see Note)
  • 2 tablespoons butter, melted

 Green Mayo

  • 1 1/2 cups mayonnaise
  • 3/4 cup fresh Italian (flat leaf) parsley leaves
  • 1/2 cup fresh basil leaves
  • 1/2 cup coarsely chopped fresh chives

Ham Biscuit Sandwiches

  • 4 large slices ham
  • 6 slices American, Cheddar or Muenster Cheese – optional
  • 15 to 20 fresh basil leaves (medium to large size) 

Instructions

Buttermilk Biscuits – Using an Electric Mixer

  1. Preheat oven to 450 degrees.
  2. In the bowl of an electric mixer using the whisk attachment, combine flour, baking powder, baking soda, salt and sugar. Add butter to flour mixture and mix on medium speed, just until butter is incorporated (it should resemble course meal – it’s okay if there are a few small hunks of butter).
  3. Switch whisk to the dough hook and with the machine running, add buttermilk all at once and mix just until dough begins to form a ball on the hook.
  4. Turn dough out onto a heavily floured work surface (dough will be very wet). Sprinkle flour over the top and flour your hands, then pat dough to roughly a 7 by 11-inch rectangle (it should be around 1/2-inch thick).
  5. Using a sharp knife, cut the dough into 15 (2-inch) square biscuits (3 biscuits across by 5 down).
  6. Place biscuits in a buttered 7 by 11-inch baking dish (don’t use glass). Brush top of biscuits with melted butter.
  7. Bake 12 to 14 minutes, or until the biscuits are light golden brown on top. Cool in pan.

Buttermilk Biscuits – Mixing By Hand

  1. Preheat oven to 450 degrees.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and sugar. Add butter to flour mixture and, using two knives or a pastry cutter, blend in butter just until it’s incorporated (it should resemble course meal – it’s okay if there are a few small hunks of butter).
  3. Make a well (hole) in the middle of the flour mixture and add buttermilk. Fold together until the milk is incorporated and the dough has started to come together. Don’t overwork. (Dough will be very wet.)
  4. Turn dough out onto a heavily floured work surface. Sprinkle flour over the top and flour your hands, then knead, folding the dough over and then turning 1/4 of a circle, then folding again, etc. Fold it over a total of 4 times. It should come together and feel like a baby’s bottom or your earlobe.
  5. Again using floured hands, pat dough to roughly a 7 by 11-inch rectangle (it should be around 1/2-inch thick).
  6. Using a sharp knife, cut the dough into 15 (2-inch) square biscuits (3 biscuits across by 5 down).
  7. Place biscuits in a buttered 7 by 11-inch baking dish (don’t use glass). Brush top of biscuits with melted butter.
  8. Bake 12 to 14 minutes, or until the biscuits are light golden brown on top. Cool in pan.

Green Mayo

  1. Place all ingredients in the bowl of a food processor and blend until the herbs are finely chopped and the mayonnaise is a light green color.
  2. Cover and refrigerate for at least 30 minutes before serving.

Assembling Biscuit Sandwiches

  1. When ready to assemble sandwiches, using large spatulas remove biscuits from pan in one large piece and place on a cutting board. (If not using right away, leave in pan and wrap with foil and refrigerate. Will keep for up to 2 days.) Carefully cut whole slab of biscuits in half horizontally.
  2. Carefully flip the entire piece of biscuit tops over and set next to bottoms. It’s okay if a few of the biscuit tops separate from the others – just place them where they would be if they were still attached.
  3. Generously spread mayonnaise on inside of biscuits top and bottom.
  4. Place ham slices over mayo on biscuit bottom to cover, placing flat end of each slice on the outside longer edge of biscuits. Top with cheese slices (if using), spreading evenly.
  5. Top with fresh basil leaves, placing so that one basil leaf will end up in each slider.
  6. Carefully flip over biscuit tops and place on top (I use large spatulas). Using a sharp knife, cut between the biscuit tops, to separate into 15 sliders.

Notes

Note on buttermilk: Recipe also works with powdered buttermilk. Mix 4 tablespoons powder in with other dry ingredients and add 1 cup cold water when the recipe calls for buttermilk.

Make ahead – Green Mayo: Mayonnaise can be prepared up to 24 hours in advance, covered and refrigerated.

Make ahead – biscuits: Biscuits can be prepared, baked and cooled up to 2 days ahead. Leave in pan, cover and refrigerate. Bring to room temperature before using.

To freeze biscuits: Prepare but don’t bake, place in baking dish and freeze. When frozen, remove from pan and place in a zip top baggie and return to freezer. Biscuits will keep for up to 1 month. To bake, place frozen biscuits on a buttered baking sheet and bake, increasing baking time to 16 to 18 minutes. Can also freeze baked biscuits in a zip top baggie for 1 month. Thaw in refrigerator.

© A Well-Seasoned Kitchen ®