There’s something undeniably heartwarming about taking a humble refrigerated biscuit and transforming it into a savory-sweet handheld delight. I still remember the first time I whipped up these Warm Honey Chicken Ham & Cheese Biscuit Sandwiches on a sleepy Saturday morning when my kitchen smelled of melty cheese and fragrant honey. It felt like discovering a secret shortcut to the kind of breakfast that feels both indulgent and downright effortless. If you’re anything like me—someone who craves big flavors without spending hours at the stove—this recipe is about to become your new best friend.
What I love most about this recipe is how it walks that perfect line between savory chicken ham-and-cheese comfort and a whisper of sweet honey magic. Flaky Grands!® Jr. Golden Layers biscuits give you all the buttery layers you want, while smoky chicken ham and gooey provolone elevate each bite. Brushing melted butter on top before baking ensures golden, irresistible crostini-like edges, and the final honey drizzle seals the deal with a gentle sweetness that makes you smile. Trust me: once you try that honey kiss at the end, you’ll be hooked.
This recipe comes together in under 30 minutes, making it an ideal candidate for everything from a quick weekend brunch to a last-minute party appetizer. And there’s room to riff—swap in Swiss cheese, spice up the honey with a little sriracha, or even switch out the chicken ham for leftover turkey. But before you get too adventurous, let’s cover the essential first steps so you can nail these sandwiches on your very first go.
STEPS
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Preheat and prep.
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Preheat your oven to 400°F (200°C).
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Lightly spray a 9-inch baking dish with nonstick cooking spray.
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Behind-the-scenes tip: I like to line my dish with a sheet of parchment for even easier cleanup—but a quick spray works just as well.
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Separate the biscuits.
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Open the can of Grands!® Jr. Golden Layers Flaky Refrigerated Biscuits (10 count).
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Carefully pull each biscuit apart into its two flaky layers so you end up with 20 thin rounds.
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Pro tip: Gently twist as you separate to preserve as many buttery layers as possible.
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Spread the mustard.
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Arrange all 20 rounds on a clean surface.
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Using about ½ teaspoon of honey mustard (or honey mustard salad dressing) per biscuit, spread a thin layer across each.
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Why this matters: The mustard adds a subtle tang that cuts through the richness of the cheese and butter, so don’t skip it—even if you’re tempted!
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Layer the cheese and chicken ham.
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Take 10 of the mustard-slathered rounds and top each with one-quarter slice of provolone cheese.
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Fold each slice of smoked chicken ham once or twice—just enough so it fits neatly atop the cheese.
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Place one folded chicken ham slice on each cheese-topped round.
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Flavor boost: If you’re feeling adventurous, add a tiny sprinkle of black pepper or a pinch of smoked paprika to each chicken ham stack.
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Assemble the sandwiches.
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Take the remaining 10 biscuit rounds and place each mustard-side down over a chicken ham-and-cheese stack, forming 10 little sandwiches.
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Stand them upright, snugly side-by-side, in the prepared baking dish.
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Kitchen hack: Press each sandwich gently to ensure they stay stacked and bake evenly.
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Butter up the tops.
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Melt 2 tablespoons of salted butter.
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Using a pastry brush, generously coat the top of each biscuit sandwich with melted butter.
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Why this step can’t be skipped: That buttery glaze creates a crisp, golden peak on each biscuit—plus it’s an excuse to indulge in that irresistible aroma wafting through your kitchen.
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Baking Magic & Flavor-Boosting Tips
Now that your buttery, mustard-brushed biscuit sandwiches are perfectly nestled in the baking dish, it’s time to work a little oven magic—and then add that signature honey finish that turns these from tasty to unforgettable.
STEP
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Bake until golden and melty.
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Slide the baking dish into the preheated 400°F (200°C) oven.
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Bake for 15 minutes, or until the biscuits are puffed, deep golden on top, and the cheese inside has fully melted.
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Behind-the-scenes note: My oven runs a touch hot, so I keep an eye on the first batch and rotate the dish halfway through. If you see the edges getting extra-brown, cover loosely with foil for the last 3–5 minutes.
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Warm the honey.
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While the sandwiches bake, pour 3 tablespoons of honey into a small microwave-safe bowl.
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Microwave for about 20 seconds—just until the honey becomes very fluid and easy to brush.
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Pro tip: If you’d like a gentle kick, stir in 1 teaspoon of sriracha or a pinch of red-pepper flakes right before microwaving.
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Brush with honey and serve.
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As soon as the biscuits come out of the oven, use a pastry brush to drizzle the warmed honey generously over each top.
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Serve immediately, while the biscuits are hot, the cheese is gooey, and the honey glaze is still slightly tacky.
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Serving suggestion: Pair these sandwiches with a crisp green salad or a side of fresh fruit for a balanced brunch spread.
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Flavor-Boosting Tips & Variations
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Cheese swap: Provolone gives you a mild, melty base, but Swiss or sharp cheddar also work beautifully. For a bolder flavor, try pepper jack.
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Meat alternative: Deli turkey or roasted chicken breast slices make a lighter version that’s just as satisfying.
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Spice it up: Mix a little Dijon mustard into the melted butter before brushing, or sprinkle a pinch of smoked paprika over the biscuits for subtle smokiness.
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Sweet-savory balance: If you prefer a milder finish, reduce the honey drizzle to 1 tablespoon or omit it altogether and serve honey on the side.
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Make-ahead shortcut: Assemble the sandwiches, cover tightly with plastic wrap, and refrigerate for up to 4 hours. When you’re ready, pop them into a cold oven, set to 400°F, and bake for 18–20 minutes (adding a couple of extra minutes to account for chill).
Personal Anecdote
The first time I made these for a friends’ brunch, I nervously watched as folks took their first bite. Their eyes lit up before they even said a word—something I live for as a recipe writer. Those golden, flaky layers with that unexpected honey kiss got a round of applause (yes, really!), and I knew I had a keeper. Ever since, I’ve found myself making these for everything from game-day appetizers to midnight snack attacks—because who can resist warm chicken ham-and-cheese sandwiches with that sweet finish?
FAQ & Conclusion
Frequently Asked Questions
1. How do I store leftover sandwiches?
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. To preserve that flaky exterior, reheat in a preheated 350°F (175°C) oven for 5–7 minutes—this brings back the crispiness better than a microwave.
2. Can I freeze these biscuit sandwiches?
Absolutely. After assembling (but before baking), arrange the sandwiches on a baking sheet and flash-freeze for 1 hour. Then transfer them to a freezer-safe bag for up to 1 month. When you’re ready to bake, no need to thaw: add 3–5 extra minutes to the baking time at 400°F (200°C).
3. My biscuits sometimes bake unevenly. Any tricks?
Oven hot spots can cause uneven browning. Try rotating the pan halfway through baking, and if the tops brown too quickly, tent with foil for the final 3–5 minutes. Using parchment can also help reflect heat more evenly around the biscuits.
4. Can I make these gluten-free or with a different dough?
You can substitute a gluten-free flaky biscuit dough—just look for brands labeled “refrigerated gluten-free biscuits.” Baking times may vary by 2–3 minutes, so keep an eye on that golden hue and fully melted cheese.
5. What’s the best honey to use?
Any mild-flavored honey works nicely, but if you want a bit more character, try orange blossom or clover honey. For a bolder finish, buckwheat honey adds a rich, molasses-like depth, though it’s darker in color.
6. Can I omit the honey mustard?
You can, but the mustard adds an important tang that balances the sweet-savory profile. If you really prefer to skip it, consider spreading a thin smear of Dijon mustard or a honey-mustard blend on just half the biscuits so you still get contrasting flavors.
7. What should I serve with these sandwiches?
These sandwiches pair beautifully with light sides. Consider:
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A crisp mixed-green salad with a lemon-vinaigrette.
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Fresh fruit skewers or a berry medley.
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A small bowl of tomato-basil soup for dipping.
Conclusion
There you have it—Warm Honey Ham & Cheese Biscuit Sandwiches that feel both indulgent and completely manageable, even on busy mornings. From the first buttery biscuit layer to that final honey drizzle, this recipe is designed to deliver maximum flavor with minimal fuss. Whether you’re feeding a crowd at brunch, gathering snacks for game night, or just treating yourself to a cozy breakfast-in-bed, these sandwiches hit all the right notes: flaky, melty, smoky, and sweet.
Don’t be afraid to make this recipe your own. Swap cheeses, experiment with spice, or try a mix of deli meats—each variation will bring a fresh twist to the same comforting base. And if you’ve got any creative ideas or tweaks, drop them in the comments below. I love hearing how you put your own spin on these classic flavors.
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Warm Honey Ham & Cheese Biscuit Sandwiches
Description
Flaky refrigerated biscuit layers filled with smoky chicken ham and melted provolone, brushed with butter, baked until golden, then finished with a warm honey drizzle. These savory-sweet sandwiches come together in under 30 minutes for an effortless breakfast, snack or party appetizer.
Ingredients
1 can Grands!® Jr. Golden Layers Flaky Refrigerated Biscuits (10 count)
2 tablespoons honey mustard or honey mustard salad dressing
5 slices provolone cheese, each cut into fourths
10 slices smoked chicken ham
2 tablespoons salted butter, melted
3 tablespoons honey
Instructions
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Preheat oven to 400°F (200°C) and spray a 9-inch baking dish with nonstick cooking spray.
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Open the can of biscuits and separate each of the 10 biscuits into two layers to yield 20 thin biscuit rounds.
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Arrange all 20 biscuit rounds on a clean work surface. Spread about ½ teaspoon of honey mustard on each round.
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Place a quarter-slice of provolone on 10 of the mustard-covered rounds. Fold each chickenham slice once or twice to fit, then top each cheese round with one folded slice of ham.
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Top each chicken ham-and-cheese stack with one of the remaining biscuit rounds, mustard side down, to form 10 sandwiches. Transfer them upright into the prepared baking dish.
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Brush the tops of the biscuits generously with the melted butter.
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Bake for 15 minutes, or until the biscuits are puffed and golden and the cheese inside has melted.
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Meanwhile, warm the honey in a small microwave-safe bowl for about 20 seconds, or until it is very fluid.
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When the biscuits come out of the oven, immediately brush the warm honey over each top. Serve hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.
For extra heat, stir 1 teaspoon of sriracha into the honey before brushing.
Swap provolone for Swiss or cheddar, or substitute deli turkey for chicken ham.
If you prefer less sweetness, reduce the honey drizzle to 1 tablespoon.
