Ham Cheese Butter Biscuits (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
310g all-purpose flour
02 -
13g granulated sugar
03 -
13g baking powder
→ Wet Ingredients
04 -
415ml buttermilk
→ Mix-Ins
05 -
250g beef ham, diced into 1cm cubes
06 -
170g cheddar cheese, shredded
→ For Topping
07 -
115g salted butter, melted
# Instructions:
01 -
Preheat the oven to 230°C. Grease a 23x23cm oven-safe baking dish with non-stick spray or butter.
02 -
In a large mixing bowl, whisk together the flour, granulated sugar, and baking powder until evenly blended.
03 -
Pour in the buttermilk and gently stir with a spatula or wooden spoon until a thick, sticky dough is formed. If the mixture appears dry, add 15–30ml additional buttermilk.
04 -
Add the diced beef ham and shredded cheddar cheese. Fold gently until just combined and evenly distributed.
05 -
Pour the melted butter into the prepared baking dish, swirling to evenly coat the bottom.
06 -
Transfer the dough to the buttered dish and spread evenly using a spatula or greased hands.
07 -
With a knife, score the dough surface into 9 equal squares. Bake for 25–30 minutes at 230°C, rotating the pan halfway. If browning too quickly, tent with foil.
08 -
Biscuits are ready when the top is golden and a toothpick inserted in the centre comes out clean. Edges should be crisp and caramelized. Allow to cool for 5 minutes before cutting along the scored lines.
09 -
Serve warm with extra butter or a touch of honey for added richness.
# Notes:
01 -
For a cheese-forward flavour, top with additional cheddar before baking or add a handful of grated Parmesan to the dough.
02 -
Make the dough ahead and refrigerate overnight; bake fresh in the morning for best results.
03 -
Substitute buttermilk by mixing milk with 15ml lemon juice and rest for 5 minutes.
04 -
For individual portions, divide dough into muffin tin wells and bake 15–18 minutes.