Kelly's StoryThis is a recipe that I doctored that I found in a little appetizer book years ago. Everyone goes crazy over these! They are a must at every party and gathering! My recipe was even featured in Taste of Home magazine! Hope you enjoy them as much as we all do! Happy to share! :D
*This recipe makes 40 which sounds like a lot, but it really isn't! They go FAST!! :D
(Photo from Taste of Home magazine when they featured my recipe. They also changed the name and called them Ham 'n Cheese Biscuit Stacks. I prefer what I call them, though, lol!)
2 (12 oz.)
cans pillsbury big country refrigerated biscuits
whole grain, stone ground or spicy brown mustard
chopped green onions
(1 stick) butter, softened
Find more recipes at goboldwithbutter.com
of the same mustard you used above
slices good virgini baked deli ham, cut each into 4ths
slices aged swiss, cut in half corner to corner
head of lettuce, finely shredded, about 5-6 cups
black pitted olives
pimiento-stuffed green olives
frilled or decorative toothpicks
1Heat oven to 400•. Cut each biscuit in half CROSSWISE, (not horizontal through middle), making a half moon shape. Place on ungreased cookie sheet, spread tops with a little mustard. (Takes about 2-3 Tbl.) Bake for 10-14 minutes or til golden brown.
Cool on wire rack 10 minutes. Meanwhile, in small bowl, combine onions and butter, mix well. In another small bowl mix mustard, mayo and honey.
Split each biscuit open with sharp knife. Spread bottoms with butter mixture. Top each with ham, cheese and lettuce. Spread inside tops liberally with mustard-mayo-honey sauce. Place on top/lid.
Spear an olive onto frilled pick, then stick through sandwich.
You can make a half a batch if you want, but if serving even 10-12 people, best to make 40!