Preheat your oven to 375°F and lightly grease a 9×13‑inch baking dish or line it with parchment paper. Open one 16‑ounce can of refrigerated buttermilk biscuits—the Grands! size works perfectly, giving you 8 biscuits total. Separate each biscuit and carefully slice it in half horizontally, just like you would a burger bun. Place all the bottom halves into the prepared dish, cut side up, fitting them snugly together in a single layer.
Now layer the filling over each biscuit bottom. Take about 12 ounces of thinly sliced deli ham—honey or black forest style are both excellent—and fold the slices so they sit neatly on each biscuit, using roughly 1.5 ounces per slider. Top each portion of ham with a slice of Swiss cheese; if your cheese slices are large, fold them in half so they don’t hang over the edges of the biscuit. Once all the bottoms are covered, place the biscuit tops over the cheese, cut side down, and gently press down to seal the sliders.
At this point, you can bake them as‑is for a true 3‑ingredient recipe, but for the best flavor and golden finish, whisk together ¼ cup of melted butter with 1 tablespoon of Dijon mustard and 1 teaspoon of Worcestershire sauce, then brush this mixture generously over every biscuit top. If you prefer to skip the topping entirely, simply brush with plain melted butter or leave them plain—they will still bake up soft and tasty.
Bake the sliders on the middle oven rack for 15 to 18 minutes, until the biscuits are puffed and golden brown and you can see the cheese bubbling out from the sides. Check them at the 12‑minute mark; if the tops are browning too quickly before the cheese has fully melted, loosely cover the dish with foil and continue baking. Once done, remove the pan from the oven and let the sliders rest for 5 minutes—this short wait lets the cheese set slightly so it doesn’t all run out when you pull them apart.
Use a spatula to separate the sliders and serve them warm right from the dish. They are perfect as‑is, but you can offer honey mustard or mayonnaise on the side for dipping if you like. Leftovers keep well in an airtight container in the refrigerator for up to 3 days, and they reheat beautifully in a 350°F oven for 5 to 7 minutes to bring back the biscuit’s crispness, or in the microwave for 20 to 30 seconds for a quicker option.
If you want to make these ahead, you can assemble the entire dish, cover it with plastic wrap, and refrigerate for up to 24 hours before baking—just add about 5 extra minutes to the oven time. For a larger crowd, simply double the recipe and bake in two separate dishes, or use a larger sheet pan and arrange the sliders in a single snug layer. The beauty of this recipe is its simplicity, so feel free to experiment with different cheeses like provolone or cheddar, or swap the ham for roast turkey, all while keeping the same easy method.