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Having cooked a ham at the weekend, I found myself with a quantity of ham that I needed to use up. I did send some home with Cindy and Dan, but that still left me with some to use up myself.
I enjoyed myself some ham and eggs for supper last night, and today I fancied something which I had seen on a blog I like to visit from time to time. This recipe I am sharing today for Honey Ham Biscuit Sliders was adapted from a blog called Plain Chicken.
There is really nothing new under the sun. I am sure that this is a recipe that actually originates from the Pillsbury site. In fact, I did find a more glorified version of them on the Pillsbury page.
I preferred this much simpler version, however. I already had everything I needed in the house to make them for one reason.
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I thought as well that it would be much easier to adapt the Plain Chicken version down into a size which I would find more manageable, there being only one person in my household.
I do that with a lot of things these days. I hate waste, and when you are a person living on your own like I do, it is very easy to waste food.
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Although I have given you the amounts and instructions to make a full version of the recipe, I have basically cut it back to make only four biscuits. I did four in a small loaf sized tin, and then I baked the remaining biscuits in another tin the same size.
These I can freeze and then take out and enjoy another time when I am wanting a nice piece of bread to enjoy with a bowl of soup or a stew, etc.
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Basically, what I did for just four was to shave off some of my ham, enough for four small sandwiches. I then put the biscuit bottoms in the buttered pan, topped with a squirt of honey mustard, a hefty pinch of Swiss cheese, the baked ham and then the top biscuit.
I then brushed them with a bit of soft butter and baked them, brushing them with some honey when they came hot out of the oven. It was very easily done.
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WHAT YOU NEED TO MAKE HONEY HAM BISCUIT SLIDERS
This is what you will need to make a full-sized version of the recipe. Once you open the biscuits you need to bake them anyways, which is why I baked the excess ones on the side.
- 1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
- 1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
- 1 cup (130g) grated Emmenthaler/Swiss cheese
- honey mustard
- 1 TBS butter, melted
- 2 TBS honey, gently warmed
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If you are in the UK, you will not be able to find the refrigerated biscuits. I have left a link in the notes to the recipe where you can find a recipe to make plain scones.
These can quite easily be used in the place of the refrigerated biscuits. I tell you how.
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I grated my own cheese for these. In a recipe such as this you really want to grate your own cheese. They do add stuff to already grated cheese so that it flows easier, grating your own is the way to go and prevents any additives from interfering with the integrity of the recipe.
I used Heinz Honey Mustard. I was wishing I could get Honey Cup mustard. Back in the day prior to my moving to the UK, I only ever used that kind of mustard on my sandwiches. I have not seen it here since I moved back to Canada so I am assuming it's no longer available here.
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I just used regular butter and honey to brush on the tops of these. In fact, my butter was quite soft so I didn't bother to melt it, I just brushed it on.
My honey was a creamed honey and there was a layer of liquid honey laying on top of the container, so I just brushed that on as well without heating it. No problem.
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What you end up with at the end are lovely little biscuit sandwiches, filled with gooey melted cheese and a bit of spark from the mustard, saltiness and smoke from the ham and a touch of sweet on top from the honey.
Simple and altogether quite delicious.
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HOW TO MAKE HONEY HAM BISCUIT SLIDERS
Nothing could really be simpler than these. I think you will agree! Perfect for entertaining and last minute snacks!
Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
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Open the can of biscuits. Split each biscuit into two layers. (This is easily done, just gently pry the biscuit apart with your thumbs, starting at the center of the biscuit. They come apart quite easily.)
Layer as follows in the tin: bottom half of biscuit, honey mustard, Swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
Brush the tops of each biscuit with some of the melted butter.
Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.
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Really nothing could be easier to make than these. Especially with the benefit of having refrigerated biscuits on hand!!
They would be great to serve on game nights when you have a crowd over, or for kids' parties, or on the side of a bowl of soup as a hearty main meal. In the morning when you are entertaining for brunch.
I really can't think of anytime these wouldn't be welcome and enjoyed by all and sundry!
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Some other delicious ways of using up leftover ham that you might enjoy:
HAM & CHEESE CASSEROLE - Ham, noodles and green beans in a rich and cheesy sauce. A bit of cracker crumbs and cheese provide a nice crunchy topping. I love a crunchy topping on a casserole, don't you?
CABBAGE & HAM SOUP WITH CHEESY DUMPLINGS -You can't beat a delicious bowl of soup with some cheesy dumplings on top. This is especially tasty. It's one of my favorite soups to make with leftover ham.
Yield: 10
Honey Ham Biscuit Sliders
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Quick, easy and delicious. This is a recipe that is going to come in handy any time of year, be it when you are wanting something quick to serve alongside a bowl of soup, or as a snack on game night. These tasty biscuit sandwiches are great for breakfast, lunch or dinner!
Ingredients
- 1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
- 1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
- 1 cup (130g) grated Emmenthaler/Swiss cheese
- honey mustard
- 1 TBS butter, melted
- 2 TBS honey, gently warmed
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
- Open the can of biscuits. Split each biscuit into two layers.
- Layer as follows in the tin: bottom half of biscuit, honey mustard, swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
- Brush the tops of each biscuit with some of the melted butter.
- Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.
Notes
If you are in the UK you can use a plain scone dough, roll it out thinner than normal and cut into 20 2-inch rounds. Place 10 rounds in the baking dish, layer as above and top with the other 10 rounds, bake as above.
Thanks so much for visiting. Do come again!
I am sharing another favorite Christmas cookie with you today. It just wouldn't be Christmas without some of these delicious Walnut Cherry Slices on the cookie tray!
Short, crisp, buttery and studded with plenty of red and green candied cherries and toasted walnuts. No, you are not going blind. There are no walnuts in my cookies.
I left them out this time because my family here in Nova Scotia are not overly fond of them! I added extra cherries in their place!
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These cookies are very much a holiday tradition here in the Maritimes, and something which I grew up with. They have a lovely texture very similar to a short bread cookie with lots of bits of sweet cherries in them.
I always try to use both red and green cherries, which really gives them a festive look! I would never ice these as it would make them far too sweet for my liking. I do, personally, like toasted walnuts in them, but . . . you know.
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You can also keep it wrapped in the refrigerator for a week or so, ready to slice and bake as and when you want them.
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They really make a beautiful show on the Christmas Cookie tray, especially if you use both red and green cherries. In terms of ease, these are quite simply one of my favorite cookies to bake.
But then I am a huge fan of the slice and bake cookie. My Washboard Cookies are a slice and bake cookie as are my Mom's Butterscotch Cookies.
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WHAT YOU NEED TO MAKE WALNUT CHERRY SLICES
Very simple baking ingredients. You probably have everything but the glace cherries and those can easily be purchased at the shops.
- 1 cup (240g) butter, softened
- 1 cup (130g) sifted icing sugar
- 1 large free-range egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 (315g) cups plain all-purpose flour
- 1 cup (116g) chopped toasted walnuts (my family is not overly fond of walnuts, so I just add extra cherries)
- 2 cups (450g) chopped candied cherries
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Glace cherries (also known as candied cherries) are fresh cherries that have been simmered in a thick sugar syrup until they are "candied." Cherries have been preserved in this way since the 14th century.
They can be found in the grocery store along with any other candied fruit that might be used in making fruit cakes.
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If you are using walnuts (and I love them with walnuts myself), do toast them. You will find the flavor of the nuts is so much better when they are toasted.
You can either do this in a dry skillet over medium-high heat for 5 minutes, or you can spread them out on a baking sheet and toast them in a moderate oven (350*F/180*C) for 5 to 10 minutes. Leave them to cool before using.
Keep a watch on them as they can go from perfect to burnt in seconds.
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As with any ingredients you are going to use in baking, it is better that they all be at room temperature. This ensures a much more even and reliable result. This goes for butter, eggs, milk, flour, etc.
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HOW TO MAKE WALNUT CHERRY SLICES
Nothing could be easier.
Cream the butter and icing sugar together in a bowl for about 3 minutes until light and fluffy. Beat in the egg and vanilla extract until well incorporated
Beat in the flour until well combined, and then fold in the chopped cherries and nuts (if using). Use a wooden spoon to stir these through the cookie dough and be gentle so as not to break them up too much.
Turn the dough out onto a sheet of non-stick baking or wax paper. Shape into a long log, about 18 inches in length. Roll the log in the paper, twisting the ends tightly. Wrap again in plastic wrap.
Refrigerate for one hour if you are planning to bake on the day. You can refrigerate the cookie dough for 3-5 days or freeze for up to 3 months. (If frozen, remove dough from freezer and allow to sit at room temperature for 15-20 minutes and continue with the following steps.)
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When ready to bake, preheat your oven to 325*F/165*C/ gas mark 3. Line your baking sheets with parchment paper and set it aside.
Unwrap the cookie log. Using a sharp knife, cut the log into 1/4-inch-thick slices.
Lay the slices onto the prepared baking sheet leaving an inch of space in between cookies. Bake for 12 minutes or until the bottom edge of the cookies has turned golden brown.
Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring cookies to a wire rack to finish cooling. Store in an airtight container.
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These really are one of my favorite Christmas cookies. Don't be tempted to use maraschino cherries to make these. They are not the same as glace cherries. In the US if you are having a problem finding them a very popular brand is Paradise, and these can be found online on Amazon.
Don't worry about using them up. I have lots of recipes on here where you will be able to use them, and they are not all Christmas recipes.
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Some of those recipes are:
ROCKY ROAD BROWNIES - Rocky Road Brownies are a glorious amalgamation of dense and fudgy, filled with toasted nuts, candied cherries and loads of chocolate flavor. Topped with a fudgy icing and mini marshmallows.
CHERRY AND VANILLA SCONES - Buttery and light and perfect split and filled with jam and cream. Delicious served with a nice hot cup of tea, herbal or otherwise.
Yield: 30 cookies
Walnut Cherry Slices
Prep time: 15 MinCook time: 12 MinInactive time: 1 HourTotal time: 1 H & 27 M
You can prepare the dough for these delicious Christmas cookies ahead of time and freeze. (Up to a month in advance.) When ready to bake, just slice and bake until done. It wouldn't be Christmas without these! Plan ahead as the dough for these needs to chill for at least an hour. (I prefer overnight, myself.)
Ingredients
- 1 cup (240g) butter, softened
- 1 cup (130g) sifted icing sugar
- 1 large free-range egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 (315g) cups plain all-purpose flour
- 1 cup (116g) chopped toasted walnuts (my family is not overly fond of walnuts, so I just add extra cherries)
- 2 cups (450g) chopped candied cherries
Instructions
- Cream the butter and icing sugar together in a bowl for about 3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until well incorporated
- Beat in the flour until well combined, and then fold in the chopped cherries and nuts (if using). Use a wooden spoon to stir these through the cookie dough and be gentle so as not to break them up too much.
- Turn the dough out onto a sheet of non-stick baking or wax paper. Shape into a long log, about 18 inches in length. Roll the log in the paper, twisting the ends tightly. Wrap again in plastic wrap.
- Refrigerate for one hour if you are planning to bake on the day. You can refrigerate the cookie dough for 3-5 days or freeze for up to 3 months. (If frozen, remove dough from freezer and allow to sit at room temperature for 15-20 minutes and continue with the following steps.)
- When ready to bake, preheat your oven to 325*F/165*C/ gas mark 3. Line your baking sheets with parchment paper and set it aside.
- Unwrap the cookie log. Using a sharp knife, cut the log into 1/4-inch-thick slices.
- Lay the slices onto the prepared baking sheet leaving an inch of space in between cookies. Bake for 12 minutes or until the bottom edge of the cookies has turned golden brown.
- Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring cookies to a wire rack to finish cooling.
- Store in an airtight container.
Thanks so much for visiting. Do come again!
Sometimes you just crave a Cinnamon roll, but you have neither the inclination nor the time to take the traditional yeast bread route. That's when a recipe such as this one for these delicious melt-in-the-mouth Bisquick Cinnamon Rolls comes in very handy!
These delicious rolls leave everyone wanting more, and you won't mind a bit because they are so quick and easy to make!
This is the perfect recipe to whip up at the weekend, especially a holiday weekend when you have loads of people about and nipping at your heels for something tasty to enjoy with their morning cup of java!
These fit the bill perfectly because not only are they quick and easy to make, but they are delicious! They literally do melt in the mouth!
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When we were growing up, we never had any such thing as a yeasted Cinnamon roll in our house. My mother always made them with biscuit dough. That is what I grew up with and what my children grew up with.
I never knew there was any other kind. Truth be told I enjoy this type of Cinnamon roll much more than the traditional ones. I suppose it is all in what you are used to!
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This particular version is loaded with plenty of rich buttery cinnamon flavor with a filling made from ground cinnamon, butter, brown sugar and vanilla.
The dough itself is merely Bisquick baking mix, sugar and milk. Where these differ from other cinnamon rolls of the same ilk however is that some warm milk gets poured over them just prior to baking.
This makes for a really rich and fluffy/moist cinnamon roll!
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If you are in the UK you may not be familiar with Bisquick baking mix. This is a type of biscuit/scone mix that you can buy in the shops and use to make quick and easy biscuits/scones/pancakes.
It may not be readily available in the UK, but never fear, I had a fabulous recipe to make your own baking mix here. You will find it comes in handy for all sorts!
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It comes in very handy for all sorts of quick and easy dishes, both savory and sweet. I enjoy using it to make my Raspberry Peek-a-Boos. (A delicious raspberry muffin cup type of dessert.)
It is also an integral ingredient in my (4-ingredient) Easy 7-Up biscuits/scones.
It also makes a great topping for meat pies and casserole, etc. and of course these fabulously delicious melt-in-the-mouth Cinnamon Rolls.
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WHAT DO YOU NEED TO MAKE BISQUICK CINNAMON ROLLS
Other than the baking mix everything is pretty straight forward.
For the cinnamon filling:
- 1/3 cup (80g) butter at room temperature
- 1/3 cup (75g) soft light brown sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
For the rolls:
- 3 cups (360g) Bisquick baking mix (see note)
- 1/2 cup (120ml) milk
- 1/4 cup (50g) granulated sugar
soaking liquid:
- 1/3 cup (80ml) warm milk
To glaze:
- 1 cup (130g) icing sugar
- 2 TBS milk
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I use regular salted butter in these and full fat milk. For the cinnamon sugar filling you want your butter to be at room temperature so that you can mix it together easily with the other ingredients.
I always use pure Vanilla Extract. There is just no comparison between the artificial one and the real thing. The real thing is always better.
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HOW TO MAKE BISQUICK CINNAMON ROLLS
These are so easy to make, almost instant in comparison to the yeast variety.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square baking tin very well. Set aside.
Beat all of the ingredients for the cinnamon filling together until light and well combined. Set aside.
Measure the baking mix into the bowl. Whisk in the sugar. Add the milk and mix together to a soft dough.
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Roll the dough out to an 8" by 18" rectangle on a lightly floured surface using a lightly floured rolling pin. Spread the Cinnamon Filling evenly over top. Roll up tightly from short end to short end. Cut into 9 (2-inch) slices.
Place the slices into the prepared baking tin, leaving space in between each roll.
Warm the milk in the microwave for 15 seconds and then pout over top of the cinnamon rolls in the pan.
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Bake in the preheated oven for 25 minutes until the rolls are golden brown and each roll is cooked through, including the center roll.
While the rolls are baking whisk together the sugar and milk to make the glaze.
Remove the cooked rolls from the oven and leave to rest for 5 minutes. Spread the glaze over the hot rolls to cover. Serve warm.
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I think you will find that these are really delicious. They almost melt in the mouth, with that beautifully textured roll, to the rich and buttery filling and that sweet glaze is just the perfect finishing touch.
These would be great any time but might come in especially handy during the holidays when you are wanting to have something quick and easy up your sleeve!
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If you are wanting to go the more traditional route you may like my Small Batch Yeasted Cinnamon Rolls. The recipe makes exactly six beautiful, puffy, soft and incredibly tasty rolls.
I also have a great recipe on here for Air Fryer Cinnamon Rolls made using the Refrigerated Cinnamon Rolls you can buy at the shops! That one is also quick, easy and delicious.
Yield: 9
Bisquick Cinnamon Rolls
Prep time: 15 MinCook time: 25 MinInactive time: 5 MinTotal time: 45 Min
These delicious cinnamon rolls are a lot faster to make than the traditional ones and they melt in the mouth with a beautiful texture and plenty of cinnamon flavor!
Ingredients
For the cinnamon filling:
- 1/3 cup (80g) butter at room temperature
- 1/3 cup (75g) soft light brown sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
For the rolls:
- 3 cups (360g) Bisquick baking mix (see note)
- 1/2 cup (120ml) milk
- 1/4 cup (50g) granulated sugar
soaking liquid:
- 1/3 cup (80ml) warm milk
To glaze:
- 1 cup (130g) icing sugar
- 2 TBS milk
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square baking tin very well. Set aside.
- Beat all of the ingredients for the cinnamon filling together until light and well combined. Set aside.
- Measure the baking mix into the bowl. Whisk in the sugar. Add the milk and mix together to a soft dough.
- Roll the dough out to an 8" by 18" rectangle on a lightly floured surface using a lightly floured rolling pin. Spread the Cinnamon Filling evenly over top. Roll up tightly from short end to short end. Cut into 9 (2-inch) slices.
- Place the slices into the prepared baking tin, leaving space in between each roll.
- Warm the milk in the microwave for 15 seconds and then pout over top of the cinnamon rolls in the pan.
- Bake in the preheated oven for 25 minutes until the rolls are golden brown and each roll is cooked through, including the center roll.
- While the rolls are baking whisk together the sugar and milk to make the glaze.
- Remove the cooked rolls from the oven and leave to rest for 5 minutes. Spread the glaze over the hot rolls to cover. Serve warm.
Notes
You can easily make your own baking mix. Find my Homemade Baking Mix Recipe here.
Thanks so much for visiting! Do come again!
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