1 (25-ounce) bag frozen unbaked biscuits
12 ounces sliced cooked country ham or 12 ounces sliced cooked sugar-cured ham
4 to 5 tablespoons mayonnaise
1 tablespoon finely minced onion or pickle relish
1/4 cup all-purpose flour, for dusting
Fresh parsley, for garnish

Place frozen biscuits on an ungreased baking sheet; set them aside to thaw at room temperature while you prepare the ham. Tear ham into pieces; place in a food processor. Process until the ham is ground and crumbly, 10 seconds. Transfer ham to a mixing bowl; stir in 4 tablespoons mayonnaise and the onion or pickle relish. Add another 1 tablespoon of mayonnaise if needed to bind the ham. Cover the bowl with plastic wrap; refrigerate while you cut out and bake the biscuits. Preheat the oven to 375 degrees. Lightly dust a work surface or cutting board with flour. When the biscuits are still cool to the touch but are soft enough to cut, place them on the lightly floured surface. Use a 1 1/2-inch biscuit cutter or round cookie cutter to cut each biscuit into three rounds. Place the biscuit rounds on the baking sheet. Discard the scraps of dough. Bake biscuits until they are golden brown, 18 to 20 minutes. When the biscuits are cool enough to handle, split them in half with a fork, spoon on a teaspoon of the ham mixture and replace the tops. Place on a serving tray garnished with parsley; serve at once.

Yield: 36 Biscuits
Serving Size: 1 Biscuit
Calories: 79
Fat: 2.5g
Fiber: 0g