1 (16.3 ounce) can jumbo refrigerated buttermilk biscuits
1/3 cup unsalted butter, softened
1 ½ tablespoons Dijon mustard
1 pound thinly sliced Virginia ham
1/3 cup prepared mango chutney
Sliced Vidalia or red onions (optional)
Bake the biscuits according to the package directions. Let the biscuits cool slightly, then split them in half horizontally.
Spread the cut side of each biscuit half with the butter and mustard. Sandwich the ham, chutney and onion between the biscuit halves.
Photography courtesy Ben Fink