Mini Biscuit Sliders – Easy McDonald’s Copycat

These Honey-Glazed Ham and Cheese Biscuit Sliders are a fast, cozy way to turn fridge basics into something warm and filling. You just need canned biscuits, some ham, and cheese — the oven does most of the work. Great for low-effort lunches, quick weeknight dinners, or lazy weekends when cooking motivation is MIA.

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Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: Buttery, cheesy, slightly sweet
• Great for: Snacky dinners, brunch boards, not thinking too hard

Why I Like This Recipe

Didn’t plan it. Just needed something salty and easy. Found a can of biscuits, some leftover ham, and remembered I had honey mustard. Tossed it together, and it honestly turned out better than anything I’ve meal-prepped on purpose. It’s now a lazy-day staple.

Ingredients

• 1 can refrigerated biscuits (10-count)
• ½ lb shaved ham (deli, leftovers, whatever works)
• 1 cup grated Swiss or Emmenthaler cheese
• Honey mustard (to swipe inside)
• 1 tbsp melted butter
• 2 tbsp warm honey (for brushing on top)

How To Make Mini Biscuit Sliders

1. Preheat the oven: Set it to 400°F (200°C). Grease a 9-inch square baking dish or line it with parchment.
2. Split the biscuits: Open the biscuit can (brace yourself), then split each one horizontally so you have 20 halves.
3. Layer and stack: For each slider: bottom biscuit, swipe of honey mustard, a little pile of ham, cheese, and top biscuit. Line them all up in the dish, kinda snug.
4. Brush the tops: Melt the butter and brush it over each top biscuit. Don’t skip this part — it helps them brown and adds flavor.
5. Bake until golden: Pop the dish in the oven and bake for 12–15 mins, or until they’re puffed and golden.
6. Add the honey finish: Right when they come out, brush the warm honey over the tops. Serve hot or warm.

Tips for Success

• Split biscuits carefully with a serrated knife so they don’t tear.
• Line your dish if you’re not into scrubbing cheese crusts.
• Warm honey spreads easier — just a few seconds in the microwave.
• Use different cheeses if you’re low — mozzarella melts well, cheddar works too.

Storage Reheating

• Fridge: Wrap leftovers in foil or store in an airtight container for up to 3 days.
• Freezer: Wouldn’t recommend — texture goes weird.
• Reheat: Oven: 350°F for about 10 mins.
  Microwave: 20–30 seconds, covered with a paper towel (not crispy, still tasty).

Frequently Asked Questions

• Can I use different cheese?
  Yep — cheddar, provolone, or mozzarella all melt fine.
• Do I need to split the biscuits?
  You’ll get better layers if you do. But if not, just flatten them a bit and sandwich.
• Is there a mustard-free option?
  Skip it or sub with mayo or garlic butter. Totally chill.
• What if I don’t have honey?
  Maple syrup works. Or skip the glaze altogether. Still good.
• Can I make these ahead?
  Assemble, cover, and refrigerate a few hours ahead. Bake when ready.

Common Mistakes and How to Dodge Them

• Not greasing the pan: They stick. Especially if cheese melts down the sides. Use spray or parchment.
• Overstuffing the biscuits: Tempting, I know. But too much filling makes them slide apart. Keep it light.
• Skipping the butter before baking: That’s the golden-top magic. Don’t skip it unless you like pale biscuits.
• Using cold honey: It clumps. Just warm it for a few seconds so it brushes smoothly.
• Trying to pull them apart while hot: Let them sit 1–2 mins after baking. Way easier to separate without tearing.

Nutrition Facts (Per Serving)

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 620mg
• Potassium: 120mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 11g

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