Crispy, Melted Ham and Swiss Biscuit Sliders

Preheat your oven according to the biscuit package directions (usually 350°F / 175°C or 375°F / 190°C).
Line a baking sheet with parchment paper, arrange the biscuits so they are just barely touching (this helps them bake up nice and tall), and bake until they are a light golden brown.
Remove them from the oven and let them cool just enough so you can handle them. Leave the oven on!

In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, poppy seeds, onion powder, and garlic powder until completely smooth.

Using a serrated knife, slice each warm biscuit in half horizontally.
Arrange the bottom halves of the biscuits close together in a 9×13-inch baking dish or back onto your parchment-lined baking sheet.
(Optional) Spread a thin layer of mayonnaise over the bottom biscuit halves.
Layer each biscuit with a folded slice of Swiss cheese, a generous pile of thinly sliced ham, and a second slice of Swiss cheese. (Placing cheese on both sides of the ham acts as “glue,” keeping your slider from slipping apart!)
Place the top biscuit halves back over the cheese.

Using a pastry brush, generously paint the savory poppyseed-butter mixture over the tops of the biscuits, letting the excess glaze drip down the sides.
Cover the baking dish loosely with aluminum foil (this prevents the tops of the biscuits from burning while the cheese melts).
Bake for 10 minutes, then remove the foil and bake for an additional 3 to 5 minutes until the cheese is completely melted and bubbling, and the biscuit tops are a deep, rich golden brown.
Serve immediately while hot and gooey!

💡 Pro-Tips for Next-Level Sliders

Go for “Flaky Layers”: When buying canned biscuits, specifically look for boxes or cans labeled “Flaky Layers.” These split open cleanly down the middle without crumbling, making them much easier to stuff with ingredients than standard homestyle biscuits.
Prep Ahead of Time: You can assemble these sliders completely, cover them with foil, and store them in the fridge up to 24 hours in advance. When you’re ready to eat, simply brush on the glaze right before popping them into the oven, adding about 5 extra minutes to the covered baking time to account for the chill.
Switch Up the Cheese: If Swiss is a bit too sharp for the kids, substitute it with Provolone, Gruyère, or a smoky Gouda for a completely different flavor profile