Ingredients
Scale
- 2 cups all-purpose flour (you can substitute with whole wheat pastry flour for a nuttier flavor)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, cold and cut into small cubes (plus extra for brushing)
- 1 cup sharp cheddar cheese, shredded (feel free to mix in Gruyère or mozzarella for a twist)
- 1 cup cooked ham, finely diced (leftover ham works beautifully here)
- 3/4 cup buttermilk (or whole milk with 1 tablespoon lemon juice as a substitute)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. This step always reminds me of Mama Lou’s kitchen, where she’d hum softly as she prepared the oven, setting the stage for magic.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper. These dry ingredients are the foundation, so take a moment to appreciate their simple power.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter still visible. My sister Ouma always loved this part because it felt like a tactile dance, messy but satisfying.
- Stir in the shredded cheese and diced ham, making sure they’re evenly distributed throughout the mixture.
- Pour in the buttermilk and gently fold the dough together until it just starts to come together. It will be slightly sticky—that’s exactly how it should be. Resist the urge to overmix; Mama Lou always said, “The dough needs to feel loved, not beaten.”
- Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Fold the dough over itself 2-3 times to create layers, then gently pat it back to the same thickness. This folding step creates those flaky layers that make these biscuits swim in butter and flavor.
- Using a biscuit cutter or a glass dipped in flour, cut out rounds and place them on your prepared baking sheet, leaving a little space between each.
- Brush the tops with melted butter for that golden shine and extra richness. This was always Mama Lou’s secret weapon, the final touch that made her biscuits sparkle.
- Bake for 12-15 minutes, or until the biscuits are puffed up and golden brown. The aroma at this point is pure comfort and brings back memories of family gatherings where these biscuits were the centerpiece.
- Remove from the oven and brush again with butter while warm. Serve immediately or keep warm in a clean towel until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
