Ham and Cheese Butter Biscuits (Printable Version)
# What You'll Need:
→ Dough
01 -
250 g unbleached all-purpose flour
02 -
1 tablespoon granulated sugar
03 -
2 teaspoons baking powder
04 -
180 ml cold buttermilk, well shaken
→ Filling
05 -
120 g cooked ham, diced into small cubes
06 -
100 g sharp cheddar cheese, freshly grated
→ Base
07 -
60 g salted European-style butter, melted
# Step-by-Step Directions:
01 -
In a large mixing bowl, whisk together the flour, sugar, and baking powder until evenly blended to ensure uniform rise and crumb.
02 -
Pour cold buttermilk into the flour mixture. Stir gently just until a thick, sticky batter forms; avoid overmixing to maintain tenderness.
03 -
Add diced ham and freshly shredded cheddar to the batter. Gently fold until the additions are evenly distributed, keeping the mixture airy.
04 -
Pour melted salted butter into a greased 23 x 23 cm baking dish, tilting to fully coat the base for a crisp, golden crust.
05 -
Spoon the dough evenly into the buttered pan. Use a knife to lightly score the surface into nine squares to aid portioning and even baking.
06 -
Transfer the dish to a preheated oven at 190°C and bake for 25–30 minutes, or until the tops are golden and a toothpick inserted at the centre comes out clean. Shield with foil if over-browning.
07 -
Allow biscuits to cool for five minutes before cutting. Serve warm for optimal texture, optionally with a pat of butter or a drizzle of honey.
# Helpful Notes:
01 -
Leftover biscuits reheat well and can be frozen for up to two months; wrap individually for convenience.
02 -
Cold buttermilk produces a light, fluffy crumb; avoid overworking the dough to prevent dense results.
03 -
Feel free to substitute cheese or use finely chopped cooked vegetables for a different twist.