Greek Yogurt Biscuit Ham and Swiss Sliders

Greek Yogurt Biscuit Ham and Swiss Sliders

These six sliders use quick Greek-yogurt biscuits instead of packaged rolls. Baking the biscuits before filling them prevents the centers from staying doughy beneath the ham and cheese. A brief second bake melts the Swiss, while Dijon mustard adds sharpness without soaking the biscuit crumb.

Equipment, yield, and timing

• Equipment: mixing bowl, fork, bench scraper or knife, sheet pan, parchment, 2 1/2-inch cutter, serrated knife, pastry brush, and instant-read thermometer
• Yield: 6 sliders
• Preparation: 20 minutes
• Bake: 17 to 22 minutes total at 375°F

Ingredients

• 1 cup self-rising flour, 120 grams, plus 1 tablespoon for shaping
• 3/4 cup thick plain Greek yogurt
• 1/2 teaspoon garlic powder
• 1 tablespoon milk, for brushing
• 6 ounces sliced fully cooked deli ham
• 3 slices Swiss cheese, halved
• 2 teaspoons Dijon mustard
• 1 teaspoon melted butter, optional

Method

1. Heat the oven to 375°F and line a sheet pan. Whisk the self-rising flour and garlic powder. Add yogurt and fold with a fork until a shaggy dough forms.
2. Turn onto a lightly floured surface. Fold the dough over itself four times without kneading it smooth. Pat to a 1-inch thickness and cut six biscuits, pressing scraps together only once.
3. Place biscuits 1 inch apart and brush tops with milk. Bake for 13 to 16 minutes, until risen, lightly browned, and no wet dough remains in the centers. Cool for 5 minutes.
4. Split with a serrated knife. Spread the cut sides lightly with Dijon, then divide the ham and Swiss among the biscuits. Return open-faced sliders to the pan.
5. Bake for 4 to 6 minutes, until the cheese melts and the ham reaches 165°F. Close the sliders, brush with optional butter, and rest 2 minutes.

Biscuit cues and troubleshooting

The dough should feel soft and slightly tacky, not pourable. Add flour 1 teaspoon at a time only if it cannot be patted. Overworking produces tough, low biscuits; stop after four folds. Twist-free downward pressure with the cutter leaves edges that rise cleanly. A fully baked biscuit center looks matte and layered, with no glossy dough. If the bottoms brown too quickly, place a second sheet pan beneath the first. Arrange the cut biscuits close together for softer sides or farther apart for crisper edges.

Substitutions and storage

Turkey ham or sliced cooked turkey can replace ham and should also be reheated to 165°F. Cheddar can replace Swiss. If using plain all-purpose flour, whisk in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup. Refrigerate assembled sliders within 2 hours for up to 3 days. Reheat covered at 325°F until the center reaches 165°F. Freeze unfilled biscuits for up to 1 month; thaw before filling so the meat does not overheat while the center warms.