Baked Ham and Angel Biscuits Sliders, a country smoked ham sandwiched between a fluffy buttermilk biscuit. These are perfect appetizer to serve at parties.
This time of the year makes me think of all the ways to serve Baked Country Ham and Angel Biscuit Sliders, Easter Brunch, Mother's Day Brunch, Graduation Parties, Bridesmaid Brunch, and the list goes on and on.
The biscuit recipe for these sliders is the vintage Angel Biscuits, a cross between a buttermilk biscuit and a parker house roll. These flaky and light biscuits hold up superb for sliders with the chunky slices of ham and a creamy smooth aioli made of sriracha, mustard, and mayonnaise.
WHAT YOU WILL NEED TO MAKE BAKED HAM AND ANGEL BISCUIT SLIDERS
- Large bowl
- Pastry blender or two forks
- Bread knife
- All purpose flour
- Shortening
- Baking powder
- Baking Soda
- Sugar
- Full fat buttermilk
- Yeast
- Country ham
- Mayonnaise
- Dijon mustard
- Sriracha
- Peach or mango chutney (optional)
HOW TO MAKE BAKED HAM AND ANGEL BISCUIT SLIDERS
For The Rolls
- Preheat oven to 400 degrees F. Place yeast and warm water in a small bowl and stir to dissolve.
- In a mixing bowl of an electric mixer using the paddle attachment, mix 5 cups of flour, salt, baking powder, soda, and sugar until well blended.
- Remove paddle attachment and attach the dough hook. Cut in the shortening until the mixture resembles a coarse meal.
- Add yeast mixture to buttermilk, whisk together until smooth. Pour into the flour mixture, beating on low with dough beater until dough forms a ball, and the dough is loosened from the sides of the bowl. With a spatula, bring flour up to the top to help form a ball.
- Turn dough out onto a lightly floured surface, and roll out to 3/4-inch. Cut rolls out with a 2-2 1/2 inch cutter. I use a glass sometimes. Just whatever size you want your rolls.
- Place cut rolls on a lightly greased baking sheet. Cover and let rise for 30 minutes.
- Bake 15-20 minutes or until lightly golden brown. Remove from the oven and brush with melted butter.
For The Sliders
- In a bowl, add the mayonnaise, mustard, and sriracha and mix until creamy smooth. Slice the Angel Biscuits with a bread knife in half.
- Spread the cut side of the bottom layer of the biscuit with the peach or mango chutney or the mayonnaise mixture. (I recommend adding this layer, trust me, delicious.)
- Lay a generous amount of sliced country ham over the mayonnaise mixture.
- Spread a generous dollop of the mayonnaise mixture on the cut side of the top biscuit slice and place over the sliced ham.
- Continue with the rest of the biscuits.
- The sliders are best served a room temperature. Refrigerate any leftovers.
I hope you will get to make some Baked Ham and Angel Biscuits for your next party or celebration.
Enjoy!
xo
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Yield: 18-24
Baked Ham and Angel Biscuits Slider
Prep time: 20 MinCook time: 20 Mininactive time: 30 MinTotal time: 1 H & 10 M
a country smoked ham sandwiched between a fluffy buttermilk biscuit. These are perfect appetizer to serve at parties.
Ingredients
For The Angel Biscuits
- 1/4 warm water (110 degrees F.)
- 1 heaping tablespoon quick rise yeast
- 5 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 cup shortening ( I use Crisco)
- 2 cups full fat buttermilk
For The Sliders
- 18-24 Angel Biscuits
- 1 cup mayonnaise
- 1/2 cup dijon mustard
- 2/3 cup mango/peach chutney
- l-1 1/2 pounds country sliced ham
Instructions
For The Angel Biscuits
- Preheat oven to 400 degrees F. Place yeast and warm water in a small bowl and stir to dissolve.
- In a mixing bowl of an electric mixer using the paddle attachment, mix 5 cups of flour, salt, baking powder, soda, and sugar until well blended.
- Remove paddle attachment and attach the dough hook. Cut in the shortening until the mixture resembles a coarse meal.
- Add yeast mixture to buttermilk, whisk together until smooth. Pour into the flour mixture, beating on low with dough beater until dough forms a ball, and the dough is loosened from the sides of the bowl. With a spatula, bring flour up to the top to help form a ball.
- Turn dough out onto a lightly floured surface, and roll out to 3/4-inch. Cut rolls out with a 2-2 1/2 inch cutter. I use a glass sometimes. Just whatever size you want your rolls.
- Place cut rolls on a lightly greased baking sheet. Cover and let rise for 30 minutes.
- Bake 15-20 minutes or until lightly golden brown. Remove from the oven and brush with melted butter.
For The Sliders
- In a bowl, add the mayonnaise, mustard, and sriracha and mix until creamy smooth. Slice the Angel Biscuits with a bread knife in half.
- Spread the cut side of the bottom layer of the biscuit lightly with the peach chutney or the mayonnaise mixture.
- Lay a generous amount of sliced country ham over the mayonnaise mixture.
- Spread a generous dollop of the mayonnaise mixture on the cut side of the top biscuit slice and place over the sliced ham.
- Continue with the rest of the biscuits.
- The sliders are best served a room temperature. Refrigerate any leftovers.
Calories
479.60Fat (grams)
27.32Sat. Fat (grams)
7.56Carbs (grams)
43.81Fiber (grams)
2.04Net carbs
41.77Sugar (grams)
5.63Protein (grams)
14.57Sodium (milligrams)
929.51Cholesterol (grams)
36.46
