Ingredients
- All-purpose flour: Gives the biscuit structure Choose good quality unbleached flour for the best crumb
- Granulated sugar: Brings the dough together and helps golden color Not too much just a touch
- Aluminum free baking powder: Ensures a gentle rise and no bitter aftertaste Check your tin for freshness
- Buttermilk: Keeps the biscuits super tender and adds tanginess Use real cultured buttermilk if possible
- Diced ham: Offers salty smoky bites Use quality cooked ham diced small so you get ham in every bite
- Shredded cheddar cheese: Melts into gooey pockets For best results shred your own or pick sharp cheddar
- Salted butter: Creates that signature crisp buttery base Good real butter means more flavor throughout
Step-by-Step Instructions
Prep Your Pan:Spray your glass or ceramic baking dish with nonstick cooking spray Get all the corners so nothing sticks when you slice biscuits
Mix Dry Ingredients:Combine flour sugar and baking powder in a mixing bowl Whisk together until totally uniform This ensures even rise and a balanced dough
Add Wet Ingredients:Pour in the buttermilk and start stirring Use a gentle hand The dough should look sticky and thick If it seems dry add buttermilk a splash at a time until it comes together but is not runny
Fold in Mix-Ins:Carefully add diced ham and shredded cheddar cheese Fold until the bits are evenly spread throughout Only mix until just combined so the biscuits stay light
Melt the Butter:Gently melt the stick of salted butter in a microwave safe bowl Heat in 15 second bursts until smooth and liquid Pour the melted butter straight into your prepared baking dish
Spread Biscuit Dough:Drop the dough over the melted butter It is sticky so spray your hands with nonstick spray Use your fingers or a spatula to gently press the dough out evenly but do not squish it down hard
Score for Easy Serving:Use a sharp knife or spatula to cut the dough into nine squares right in the pan This makes serving neat biscuits later and helps the butter soak in just right
Bake and Rotate:Place the dish on the oven’s middle rack Bake for 25 to 30 minutes Halfway through rotate the dish for even browning If the tops are browning too fast loosely tent with foil to protect themCheck Doneness
Biscuits are ready when golden brown and puffed up Press the center to see if it springs back Clean toothpick in the middle means done
Serve Warm:Let the biscuits cool a few minutes then re-cut along the score lines for perfect squares Serve while warm so the cheese is still melty and butter is at its best
