a) you call it a slider, and…
b) you make that slider out of a biscuit.
So on a recent weeknight when the day had been hecticer than hectic, I invoked all three of these truisms and ditched whatever I had originally planned to make in favor of these quick little cute little delicious little ham, cheese and apple sliders. On biscuits.
Welcome to the land of Narnia. I mean my back yard.
Anyway, after the millionth day of snow, sometimes the only thing that will comfort you is a dinner with the words “slider” and “biscuit” in it. So that was the day I ditched whatever was on the menu and grabbed the Bisquick. I’m perfectly fine with going all pure and scratch with biscuits on a regular day, but if you need biscuits fast without a lot of fuss…Bisquick. It never lets me down. Bake up a batch of Bisquick drop biscuits, and in the meantime round up some thin sliced ham, some cheddar cheese (I love Cabot!) and a green apple. And your favorite mustard – we had some Stonewall Kitchen honey mustard in the fridge, but a nice grainy mustard would be perfect too.
Once the biscuits have cooled off a bit, it’s time to make the sliders. I like to split the biscuits the same way you split English muffins…by poking them all around with a fork. That way you get nice nooks and crannies for your mustard, and there is no chance they will break apart while you are slicing them. That would be ridonkulous.
Now spread each half with a little mustard, and layer on some apple slices, some ham and some cheese. Because they are little guys and because it has been snowing for the last hundred years, we are allowed to have two.
You know, still with the boots and all just in case, but ditching the scarves and parkas and long underwear. Hey, a girl can hope!
- 2¼ cups Bisquick
- ⅔ cup milk
- ½ pound thin sliced ham
- ¼ pound cheddar cheese, sliced thin
- 1 green apple, sliced thin
- Your choice of mustard
- Preheat oven to 450. Mix Bisquick and milk together and drop onto a cookie sheet lined with parchment (this will make about 8 biscuits). Bake until just turning golden, around 8-10 minutes.
- After the biscuits cool for about 10-15 minutes, split them with a fork.
- Spread mustard on the biscuit halves and layer on apple, ham and cheese. Serve at once.