This poppy seed ham biscuits recipe makes enough for a large flat of 24 King's Hawaiian Rolls. The original recipe makes enough for a flat of 12, and all I have done here is double it. Just go with the amount of butter--they're for parties, and you won't be making them every day!Feel free to cut the recipe in half to make 1 flat of 12 rolls.
2sticks unsalted butter8 oz, softened, you can also use salted butter and leave out the salt
5Tablespoonsprepared yellow mustard(you can get fancy with Dijon, but it won't be the same)
4Tablespoonspoppy seeds
2Tablespoonsfinely minced sweet onion(I use Vidalia when I can find them)
1TablespoonWorcestershire sauce
heavy pinch of saltbetween 1/8 and 1/4 teaspoons
1flat of 24 King's Hawaiian Rolls or 2 flats of 12(or similar small, soft rolls) They sell the 24-roll size at the warehouse club here. Or buy 2 packs of 12.
18slicesgive or take, of good quality Swiss Cheese
1poundgive or take of boiled ham16 oz or 450 grams
Instructions
Mash sure your butter is very soft and then mix the butter, mustard, poppy seeds, onion, Worcestershire sauce, and salt together evenly.
Cut the flat/s of rolls in half horizontally, removing the top as one big slab.
Spread each cut side of the flat with the butter mixture. If you have a flat of 24 rolls, spread half on each. If making 2 flats of 12, use 1/4 of the mixture per cut side. Use all the butter mixture and spread it evenly and thoroughly so it covers every inch of the cut sides.
On the bottom flat, arrange one even layer of Swiss cheese, and top with the ham. On the top flat arrange 2 even layers of Swiss cheese.
Carefully put the top of the flat (and its cheese) back on the rolls and then use a bread knife to cut between each roll.
At this point, you can refrigerate them for a week or freeze them, well wrapped, for several months. (Thaw before baking).
When ready to bake, space the rolls about 1" apart and bake in a 350F oven or toaster oven, covered with foil, for 15 minutes, rotating the pan halfway through baking.
You can also heat them in the microwave until the cheese is lovely and melty. Microwaved party ham biscuits will be softer than the baked ones. For optimal goodness, I like to start them in the oven and finish them in the microwave.
I dare you to eat only one. Enjoy!
Video
Notes
Smaller Batch Recipe
1 stick butter
2 1/2 Tablespoons yellow mustard
2 Tablespoons poppy seeds
1 Tablespoon finely minced onion
1 1/2 teaspoons Worcestershire sauce
small pinch of salt
package of 12 King's Hawaiian Rolls, or similar
9 slices (give or take) Swiss cheese
9 slices (about 1/2 pound) deli ham
Storing
Store in the fridge for up to a week. Heat in the oven, or start them in the oven and finish them in the microwave (or vice versa) to get the optimal smooshy-on-the-inside-crisp-on-the-outside texture.
Freezing
Place the made-up ham biscuits back in the original packaging and then wrap well in heavy-duty foil. Freeze for up to 3 months. Thaw overnight in the fridge and then bake or microwave-then-bake to serve.