Place the ground meat in a medium-size bowl.

Add the mustard, salt, black pepper, fresh thyme, garlic, and extra virgin olive oil.

Using your fingertips, gently mix the seasoning into the meat to incorporate.

Note: Do not overmix as this will toughen the meat and the sliders will be less juicy.

Using about one tablespoon of the seasoned minced meat, place in the palm of your hand and form a ball.  You should get about 16 of these.

Place each ball in the palm of your hand, and flatten to form a patty approximately one and a half to two inches in diameter.

At this point, you can set the patties aside until you are ready to grill.  

Start preparing the biscuits.  And I usually grill the patties while the biscuits are in the oven.

When ready to grill the patties, Preheat the grill to 500 degrees 

Note: I use a gas grill and set it to medium-low to medium

Grill the patties for approximately 4 minutes total.  After the first two minutes flip the patties.  Add a slice of cheese to each of the patties.  Cover the grill and continue cooking for the remaining time.

Note: Keep the grill cover on as much as possible.  Set a timer for four minutes once you first lay each patty on the grill.  These cook very fast.

Remove the patties and set aside until the biscuits are ready.

Preheat the oven to 450 degrees

In a medium bowl, combine the flour, baking powder, sugar, salt, cream of tartar, granulated garlic, and parsley. Use a spoon or fork to incorporate all of these ingredients.

Add 13 tablespoons of the cold butter that was diced

Using your fingertips, or a fork, or pastry cutter, incorporate the butter into the flour mixture.  Leave some small lumps of butter as this will help the biscuits to be flaky.

Add the room temperature cheese to the butter-flour mixture and combine.  Make a well in the center of the mixture.

Pour in the buttermilk.  Using your fingers or a fork, combine the buttermilk and flour mixture to form a dough. This should take you no more than three to four minutes.

Note: The dough should not be very sticky and do not over kneed as the biscuits will lose some of its flaky texture.

Place the dough on a baking mat.  Lightly sprinkle some flour on the dough.  With a rolling pin, roll out the dough to approximately half an inch thickness.

Line a large baking sheet with parchment paper.

Using a two inch in diameter biscuit cutter, cut 16 two inch round biscuits. Place the biscuits on the baking sheet.

Note: This biscuit dough makes approximately 32 two inch biscuits. 

Using a pastry brush, coat the biscuits with the melted butter.

Bake in the oven for 12 minutes.

The biscuits will be lightly brown.  Remove to a cooling rack.

Gently cut the biscuits in two to create an opening to place the beef patty

Place one of the patties between each of the biscuits. (I usually serve three of these sliders as an appetizer serving.  You can serve two or four sliders as a serving).

Note: I use just the patty and the biscuit to create the slider.  If you want to be a bit more exotic you can add a small piece of bacon, baby organic spinach or baby organic kale.  At your own risk add ketchup.