Ingredients

• 1 (12 ounce) can pillsbury big country refrigerated buttermilk biscuits (the layer type doesn't work as well)
• 1 tablespoon stone ground mustard
• 2 tablespoons chopped green onions
• 1/4 cup butter, softened
• 20 slices deli-sliced cooked ham
• 3 tablespoons stone ground mustard
• 2 tablespoons mayonnaise
• 2 tablespoons honey

Instructions

1. Heat oven to 400°F.

2. Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.

3. With back of teaspoon, spread 1 tablespoon mustard evenly over tops of biscuits.

4. Bake for 10 to 14 minutes or until golden brown.

5. Place on wire rack to cool.

6. Meanwhile, in a small bowl, combine onions and butter, mix well.

7. Split each cooled biscuit; spread both halves with about 1/4 teaspoon butter mixture.

8. Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.

9. In another bowl, combine dipping sauce ingredients; blend well.

10. Transfer to small serving dish.

11. Serve the sandwiches arranged around the dipping sauce on a platter for serving.