Ham 'n' Cheese Biscuit Stacks Recipe

5 3 4
Ham 'n' Cheese Biscuit Stacks Recipe
Ham 'n' Cheese Biscuit Stacks Recipe photo by Taste of Home
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Ham 'n' Cheese Biscuit Stacks Recipe

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5 3 4
Publisher Photo
I make these finger sandwiches for holidays and Super Bowl parties, too. They’re pretty enough for a baby shower and hearty enough for the guys.
MAKES:
40 servings
TOTAL TIME:
Prep: 1 hour Bake: 10 min. + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 1 hour Bake: 10 min. + cooling

Ingredients

  • 4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)
  • 1/4 cup stone-ground mustard
  • ASSEMBLY:
  • 1/2 cup butter, softened
  • 1/4 cup chopped green onions
  • 1/2 cup stone-ground mustard
  • 1/4 cup mayonnaise
  • 1/4 cup honey
  • 10 thick slices deli ham, quartered
  • 10 slices Swiss cheese, quartered
  • 2-1/2 cups shredded romaine
  • 40 frilled toothpicks
  • 20 pitted ripe olives, drained and patted dry
  • 20 pimiento-stuffed olives, drained and patted dry

Directions

Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks.
Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into two layers.
Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread one olive onto each toothpick; insert into stacks. Serve immediately. Yield: 40 appetizers.
Originally published as Ham 'n' Cheese Biscuit Stacks in Taste of Home April/May 2006, p57

  • 4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)
  • 1/4 cup stone-ground mustard
  • ASSEMBLY:
  • 1/2 cup butter, softened
  • 1/4 cup chopped green onions
  • 1/2 cup stone-ground mustard
  • 1/4 cup mayonnaise
  • 1/4 cup honey
  • 10 thick slices deli ham, quartered
  • 10 slices Swiss cheese, quartered
  • 2-1/2 cups shredded romaine
  • 40 frilled toothpicks
  • 20 pitted ripe olives, drained and patted dry
  • 20 pimiento-stuffed olives, drained and patted dry
  1. Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks.
  2. Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into two layers.
  3. Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread one olive onto each toothpick; insert into stacks. Serve immediately. Yield: 40 appetizers.
Originally published as Ham 'n' Cheese Biscuit Stacks in Taste of Home April/May 2006, p57

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Reviews forHam 'n' Cheese Biscuit Stacks

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katlaydee3 User ID: 3741999 137421
Reviewed Jun. 3, 2014

"Yummy appetizer!"

MY REVIEW
dinacrowell6 User ID: 6770922 157502
Reviewed Apr. 23, 2014

"This is a simple and inexpensive starter. It's the perfect finger foods for kids parties."

MY REVIEW
saralyn_06 User ID: 993350 76716
Reviewed Jul. 31, 2012

"Have made this for superbowl & to take to work. Somewhat time consuming & mustard mixture could be cut in half. Tons left. But people enjoyed the food"

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