Baked Ham and Angel Biscuits Sliders, a country-smoked ham sandwiched between a fluffy buttermilk biscuit. These are perfect appetizer to serve at parties.
Baked Ham and Biscuit Sliders
These Baked Ham and Biscuit Sliders are seriously amazing, loaded with slices of homemade baked ham and slathered with sriracha mayo sauce, and simply delicious.
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, light biscuits hold up superbly for sliders with chunky slices of ham and a creamy, smooth, spicy sauce made with sriracha, mustard, and mayonnaise.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR BAKED HAM AND BISCUIT SLIDERS
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Baked Ham and Biscuit Sliders, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
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 the yeast and warm water in a small bowl and stir until dissolved.
- 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 the yeast mixture to the buttermilk, whisking until smooth. Pour into the flour mixture, beating on low with a dough beater until the dough forms a ball and loosens from the sides of the bowl. With a spatula, bring the 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, whisk together the mayonnaise, mustard, and sriracha until 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 it over the sliced ham.
- Continue with the remaining biscuits.
- The sliders are best served at room temperature. Refrigerate any leftovers.
WHERE YOU MAY SEE THIS RECIPE
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Kay - these biscuits look absolutely divine - my mouth is watering just looking at them. Thanks for sharing another wonderful recipe for me to try!
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