1 (12 ounce)can refrigerated buttermilk biscuits (the layer type doesn't work as well)
Stone Ground Mustard
2 chopped green onions
1/4 cup butter, softened
20 slices deli ham
3 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons honey
Heat oven to 400°F.
Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.
Spread a little stone-ground mustard evenly over tops of biscuits.
Bake for 10 to 14 minutes or until golden brown.
Place on wire rack to cool.
Meanwhile, in a small bowl, combine onions and butter, mix well.
Split each cooled biscuit; spread both halves with butter mixture.
Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.
In another bowl, combine dipping sauce ingredients; blend well. (Honestly, I never measure the sauce ingredients and just mix to taste.)
Transfer to small serving dish.
Serve the sandwiches arranged around the dipping sauce on a platter. (Yield: 20 mini sandwiches)